Trout fillets can be cooked in a variety of ways, including pan frying and baking. Both methods can be used for skin-on or skinless trout. Keeping the skin on adds flavor.
For pan-fried trout, roll the fresh fillets in a bowl of flour seasoned with salt and pepper. In a frying pan, heat 2 ounces of butter or canola oil until very hot. Fry the fish until golden and flakes apart when pressed with a fork, about 5 minutes on each side. Serve immediately.
For Emril Lagasse's herbed baked trout, preheat the oven broiler and oil a baking dish. Place the fish in the dish skin-down. Prepare Emril's Creole seasoning by mixing 2 1/2 tablespoons paprika and 2 tablespoons salt with 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried leaf oregano and 1 tablespoon dried thyme.
Combine 1 tablespoon lemon juice, 1 tablespoon Creole mix, 1 tablespoon each of minced garlic, chopped parsley leaves and chopped chives, and 2 teaspoons of chopped fresh oregano. Whisk in 1/4 cup of olive oil. Brush this mixture over the fish. Broil 5 to 6 inches from the heat until just cooked through, about 5 minutes. Serve with fresh lemon.