Gut the trout, fillet carefully, wash and dry well. Season with salt and freshly ground pepper. Melt the butter in a frying pan, fry the trout fillets flesh side down until golden brown.

Cover the pot only part way, leaving room for air so the fire will keep burning. Meanwhile, season trout fillets with salt, pepper, and a little lemon zest. Place fillets on a rack that fits ...

Raw trout saw the largest rise ... Diana Henry in The Telegraph suggested baking trout fillets in the oven and serving with a ...

Spread out on a tray and roll the trout fillet pieces in the nuts to coat. Heat the oil and butter in a small frying pan and fry the trout for about four minutes on each side, or until golden ...