If your trout is whole, insert knife in backbone behind gills and slice open to tail and down the gils so the skin is free from the head. Hold head, Loosen corner of filet from backbone and pull filet with your fingers towards the tail, bones will separate, scrape with small knife between bone and filet if needed. Trim filet from tailbone. Filet other side. Done. Save head and bones, tail to make fish broth and catfood.

Mix flour, salt, pepper. Dry filets and dust filets with flourmix on both sides.

Heat butter with olive oil in medium hot cast iron skillet till brown, put both filets in pan side by side, skin down, ladle hot butter/ oil mix from skillet on top of filets till cooked, about five minutes. Transfer to warm plates. Squeeze lemon juice in butter in pan, stir till the butter foams, pour on top of filets, sprinkle with parsley. Serve. Enjoy.