Pan-Seared Ruby Red Trout with Zesty Lemon-Butter Sauce

Ingredients

• 2 ruby red trout fillets (about 6 oz / 170 g each)
• Salt and pepper to taste
• 2 tablespoons all-purpose flour (25 g)
• 2 tablespoons olive oil (30 ml)
• 4 tablespoons unsalted butter (56 g)
• 2 cloves garlic, minced
• Juice of 1 lemon (about 2 tablespoons / 30 ml)
• Zest of 1 lemon
• 1 tablespoon fresh parsley, chopped (or 1 tsp dried parsley)
• Optional: pinch of red pepper flakes for heat