Steps
1. Pat the trout fillet dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a non-stick skillet over medium-high heat.
3. Place the trout fillet skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy.
4. Carefully flip the fillet and cook for another 2-3 minutes until the fish is opaque and flakes easily.
5. Remove the trout from the skillet and set aside on a plate.
6. In the same skillet, reduce heat to medium, add butter and minced garlic; cook for 1 minute until fragrant.
7. Stir in chopped parsley, dill, and lemon juice, allowing the butter to melt and combine.
8. Pour the lemon herb butter over the trout fillet.
9. Garnish with a lemon wedge and serve immediately.