Rinse the trout under cold running water and pat dry with paper towels.

In a shallow bowl, mix together the flour, garlic powder, salt, and black pepper.

Dredge the trout in the flour mixture, shaking off any excess.

Heat the olive oil in a large skillet over medium-high heat.

Add the trout to the skillet and cook for 3-4 minutes per side, until golden brown and cooked through.

Remove the trout from the skillet and transfer to a serving platter.

In the same skillet, melt the butter over medium heat.

Stir in the lemon juice and chopped parsley.

Spoon the butter sauce over the trout and serve immediately.