Trout Recipe

Prepare fish

Rinse each trout under cold water and pat dry thoroughly inside and out with paper towels. Check cavities for any remaining scales or blood and remove. Leaving the skin intact improves flavor and prevents tearing while cooking.

Season

Season the inside of each trout cavity with about 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper (adjust slightly between the two fish). Slice the lemon into 6 thin rounds. Place two lemon slices and two thyme sprigs inside each trout cavity. Tuck two small pats (about 1 tablespoon each) of cold butter into each cavity as well.

Oil and surface seasoning

Brush or rub the outside of each trout with about 1/2 tablespoon olive oil. Lightly sprinkle the outside with the remaining salt and pepper (about 3/4 tsp salt and 1/2 tsp pepper total across both fish) so the skin is evenly seasoned.

Preheat pan

Heat a large heavy-bottomed skillet (preferably cast iron) over medium-high heat until hot but not smoking, about 3–4 minutes. Add the remaining 1 tablespoon olive oil and swirl to coat the pan.

Cook trout

Carefully place the trout in the hot pan, skin-side down. Press gently with a spatula for 10–15 seconds to ensure full contact between skin and pan. Cook undisturbed for 3–4 minutes, until the skin is crisp and releases easily. Flip the trout using two spatulas or tongs and cook on the flesh side for another 2–3 minutes, basting the flesh with the hot pan juices. Total cook time will be about 5–7 minutes depending on size (fish is done when flesh flakes easily and reaches an internal temperature of 145°F / 63°C).

Finish with butter

In the last 60 seconds of cooking, add the remaining pats of butter to the pan and tilt the pan, spooning melted butter over the trout repeatedly to baste and add flavor. This will also help brown the flesh lightly.

Rest

Transfer the trout to a warmed platter and let rest for 2–3 minutes to allow juices to redistribute.

Sprinkle the chopped fresh parsley over the trout, garnish with lemon wedges, and serve immediately. Offer extra lemon wedges at the table for squeezing. Serve with your choice of sides (roasted potatoes, a simple green salad, or steamed vegetables).