The olives and lemon juice rev up the flavor of this trout dinner, which takes a speedy 30 minutes to make.
Heat broiler. Place trout fillets, skin side down, on two baking sheets. Lightly rub top of fish with oil; season with salt and pepper. Broil one sheet at a time, 4 inches from heat; cook until fish is opaque and flakes with a fork, 6 to 8 minutes.
In a small skillet over high heat, cook lemon wedges until browned on all cut sides, 1 to 2 minutes. Remove, and set aside.
Reduce heat to medium; melt butter until lightly brown with a nutty aroma, about 1 minute. Remove from heat. Add olives and capers; toss to coat. Immediately spoon sauce over fillets. Squeeze lemon wedges over top, and serve.
Pitting olives: Rest the blade of a chef's knife, flat side down, on an olive; press on the blade with the palm of your hand to smash the olive, and remove the pit.If you can't find small capers (called nonpareil), use large ones and coarsely chop.