Heat olive oil or vegetable oil in a non-stick pan over medium-high heat.

Season the rainbow trout with salt and pepper.

Lightly dust the seasoned trout with flour.

Carefully place the floured trout in the hot pan.

Cook the trout for 2 minutes on each side, until lightly browned.

Transfer the pan with the trout to a preheated oven.

Bake the trout in the oven for 15 minutes, or until cooked through and flaky.

Carefully remove the pan from the oven.

Transfer the cooked trout to a serving plate.

Add chopped capers, lemon juice, and butter to the pan used for cooking the trout.

Remove the pan from the heat.

Let the butter melt slowly in the residual heat.

Pour the melted butter sauce and capers over the cooked trout.

Serve immediately with mixed vegetables and baby new potatoes.