Cooking Instructions:

Begin by patting the steel trout fillets dry with paper towels. This step is essential for achieving a crispy skin. Season both sides of the fillets generously with salt and black pepper.

In a large skillet, heat the olive oil over medium-high heat until shimmering. Carefully place the trout fillets skin-side down in the skillet. Cook for about 4-5 minutes without moving them, allowing the skin to become crispy.

Once the skin is golden brown, gently flip the fillets using a spatula. Add the minced garlic to the pan and cook for an additional 3-4 minutes, basting the fillets with the oil and garlic mixture.

Just before the trout is done cooking, sprinkle the chopped parsley and dill over the fillets. Squeeze fresh lemon juice on top for added flavor. Cook for another minute until the fish is fully cooked and flakes easily with a fork.

Remove the trout from the skillet and let it rest for a minute. Serve the fillets with lemon wedges on the side for an extra burst of citrus.

For the best results, verify your skillet is hot enough before adding the trout to achieve that perfect sear. Additionally, using fresh herbs will greatly enhance the flavor of the dish. If you prefer a bit of heat, consider adding a pinch of red pepper flakes to the oil while cooking. Enjoy your steel trout with a light drizzle of olive oil and a sprinkle of herbs for an extra touch!