Combine 4 Tbsp of butter with 2 Tbsp lemon juice and 3 Tbsp chopped parsley. Sprinkle with salt and pepper. Mash it all together with the fork.
Sprinkle both sides of the fish fillet with salt & pepper.
Drizzle the flesh side with olive oil & cut each fillet in half.
Preheat non-stick skillet to medium high heat. Once its hot, add 3 Tbsp of olive oil. Cook trout with the skin side down first for 3-4 min until browned and crisp. Carefully turn each fillet over and continue cooking until just cooked through, about 3 more minutes.
Remove finished trout from the skillet & top each hot fillet with 1 Tbsp of the Lemon-Parsley Butter.
