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Begin by seasoning the trout fillets with salt and pepper.
Heat the butter and olive oil in a large skillet over medium-high heat.
When the butter is melted, add the trout fillets and cook until they are golden brown and cooked through, about 3-4 minutes per side. Remove the trout from the skillet and set aside.
In the same skillet, add the garlic and sauté until fragrant, about 1 minute.
Add the white wine and lemon juice and bring to a simmer. Simmer until the sauce has thickened, about 5 minutes.
Add the parsley and season with salt and pepper to taste.
Return the trout to the skillet and simmer for an additional 2-3 minutes, or until the trout is cooked through.
Serve the trout with the white wine sauce.