Rinse the fillets in cold water, then pat dry with paper towels.
Add the all-purpose flour, salt, and black pepper to a small bowl, and whisk to combine.
Coat both sides of the rainbow trout filets with the seasoned flour mixture.
Place a large frying pan over medium-high heat, and when the pan is hot, add the olive oil to the pan.
Add half of the butter to the frying pan.
When the butter has melted add the chopped garlic and cook for 1 minute, until fragrant.*Be careful, the garlic can burn quickly. Add the trout to the butter and garlic mixture, flesh side down, and let it cook for 2-3 minutes.
Using a spatula carefully turn the trout over, and continue cooking for an additional 2-3 minutes.
Remove the trout from the pan and place it on a serving plate.
Add the remainder of the butter to the frying pan allowing it to melt. Scrape up any of the crunchy parts as it adds flavor to the dish.*If you would like to add a little white wine to the sauce, now would be the time to add it. Add the capers, lemon juice, and fresh dill to the frying pan and cook for two minutes and then remove from heat.*Capers are optional. Use a spoon to top the fish with the butter caper sauce. Serve with rice and your favorite vegetable.
