Super Easy (Speckle) Trout

1. 1

   Clean trout properly; cut to the size you prefer to eat (our family leaves the skin on).

2. 2

   Put enough butter on bottom of pan (cast iron preferred) and let bubble.

3. 3

   Lay trout, skin side down, in pan; flip when necessary.

4. 4

   Squeeze lemon juice (or pour canned juice) over trout fillets.

No additional tips available.