Use a paper towel to pat fish dry. Season fish all over with salt. Set 2 large sauté pans over high heat and swirl half the olive oil into each pan so it lightly coats their bases. Lay 2 trout fillets ...

“People have asked to cook them whole for them, with the tail and the head on,” he says. In that case, he scores the trout’s skin to keep it from curling up, and seasons it with lemon, salt and pepper ...