Preheat oven to 200 degrees F. In a medium-sized, preferable non-stick skillet, heat the olive oil over medium-high heat. Season the trout with salt and pepper. Place the fish in the skillet flesh-side down and cook 3 minutes. Carefully flip fish over and cook 3 minutes on the skin-side. Transfer fish to two dinner plates and keep warm in the oven. Add tomatoes, capers and lemon juice to the skillet and cook 2-3 minutes. Season with salt and pepper, and then spoon mixture over the fish. Sprinkle with parsley and serve.