Preheat oven to 400°F (205°C)
Pat trout dry with paper towels
Season with salt and black pepper
Add lemon slices and fresh herbs (dill, parsley, or thyme) inside the cavity or on top
Drizzle with olive oil or melt butter over the fish
Place trout on a lined baking sheet or in a baking dish
Bake 10–14 minutes for whole trout (until flesh flakes easily and reaches 145°F / 63°C)
For fillets, bake 8–12 minutes (until flesh flakes easily and reaches 145°F / 63°C)
Optional: Broil 1–2 minutes at the end for extra browning
Rest 2 minutes before serving
Preheat grill to medium-high heat
Pat trout dry and season with salt and pepper
Brush with oil and add lemon and herbs
Oil the grill grates
Grill whole trout 4–6 minutes per side (depending on thickness)
Grill fillets 3–5 minutes per side
Cook until flesh flakes easily and reaches 145°F / 63°C
Heat a skillet over medium-high heat
Add 1–2 tablespoons oil or butter
Season trout and place skin-side down (if skin-on)
Cook 3–5 minutes per side (depending on thickness)
Cook until flesh flakes easily and reaches 145°F / 63°C
Preheat broiler
Line a baking sheet and lightly oil it
Season trout and place on the sheet
Broil 4–7 minutes per side (depending on thickness)
Cook until flesh flakes easily and reaches 145°F / 63°C
For poaching, bring to a gentle simmer: water or stock with salt, lemon slices, and herbs
Submerge trout and reduce heat to maintain a gentle simmer
Poach 8–12 minutes for whole trout (or 5–8 minutes for fillets)
Cook until flesh flakes easily and reaches 145°F / 63°C
Optional serving ideas: squeeze fresh lemon, top with chopped herbs, drizzle with olive oil, or add a light garlic-butter sauce