2 tbsp sifted all-purpose flour
1 1/4 tsp kosher salt
1/2 tsp ground black pepper
2 rainbow, brook or brown trout fillets (about 6 oz. each) (we used rainbow trout)
4 tbsp unsalted butter
1 large lemon, segmented
2 slices white or wheat bread, toasted, crusts cut off, cut into fine dice
1/2 cup mixed fresh herbs (dill, parsley and mint)
2 tbsp evoo
1 tsp white vinegar
In a small bowl mix together flour and s&p. Sprinkle the mixture over both sides of the trout fillets until evenly coated.
Melt the butter in a medium cast-iron skillet over medium heat until the foam begins to subside. Place the trout in the skillet, skin side down, and cook until the skin is alluringly browned, about 5 minutes. Turn the fillets over and cook, flesh-side down, about 3 minutes.
While the fillets are cooking, toss lemon segments, diced toast and herbs in a bowl. Dress with evoo and vinegar and set aside. Season with salt to taste (if necessary).
Place a dollop of lemon-herb mixture on each plate and lay trout, skin-side up, over top. Serve immediately.