Heat an oval fish pan large enough to fit two trout, or a large sauté pan over high heat. Add the olive oil and (2) place the trout head to tail in the pan.

Film a large heavy skillet with the oil and place over medium-high heat until shimmering. Place the trout skin-side down in the pan and cook undisturbed until the skin starts to brown and feels ...

Using a fish spatula or very thin metal spatula, immediately press the top of the filet down so that the bottom side of the filet makes contact with the pan. Hold down for about 30 seconds or ...

If so, press down gently with a spatula until the fish relaxes and makes full contact with the pan. Allow fillets to cook undisturbed until skin is well browned, about 8-10 minutes, and they ...