Crispy Skin Trout with Herb Salad

Place a non-stick pan over moderately high heat

Add oil to the pan - just enough to coat the bottom of the pan

Season both sides of the trout with salt and pepper

Place the trout, skin side down, into the pan - pressing ever-so-slightly to prevent it from curling up

Allow the trout to cook 90% of the way sitting on the skin

Flip the trout to the flesh side for a couple seconds to finish off any translucent flesh

Remove to a plate - flesh side down to keep skin crispy - and keep warm

For the salad, add herbs, olives, lemon juice, oil, and salt and pepper in a bowl. Toss to combine.

Garnish trout with herb salad and lemon for squeezing