Melt the butter in a large non-stick frying pan over high heat. Dust the trout in flour and shake off any excess. Cook the trout, one at a time, for 3–4 minutes each side or until golden. Add the sherry and lemon juice and cook for a further 1 minute or until the trout is cooked through.+ Serve with lemon wedges. Serves 4.
+ Rainbow and brown trout are the most common freshwater trout species available in Australia. A small plate-sized trout will feed one person. The trout is cooked through when it feels firm to the touch.