Rinse the trout under cold water and pat it dry
Remove scales if needed
Gut and clean the fish if not already cleaned
Remove the head and fins if desired
Fillet the trout or leave it whole
Season with salt, pepper, herbs, lemon, or spices
Heat a pan, grill, oven, or skillet
Add oil, butter, or another cooking fat
Cook the trout until the flesh is opaque and flakes easily
Serve immediately with your preferred sides