Perfectly Cooked Trout

Heat a small amount of butter in a pan over a relatively low heat setting until the butter emits a nutty aroma and has turned a rich golden color, approximately 1 minute. Switch off the heat source.

Cover a baking sheet with a sheet of aluminum foil and position the trout on top of it; carefully remove the skin from the trout, exposing the flesh side. Drizzle each piece of trout with roughly half a teaspoon of melted butter. Sprinkle the trout generously with salt and black pepper.

Relocate an oven rack to a position that is roughly 5 or 6 inches below the heat source and preheat the oven's broiler to its highest setting.

Cook the trout under the high heat of the broiler until it becomes opaque and still retains a hint of firmness to the touch, approximately 2 or 3 minutes. Remove from the oven.

Reheat a small amount of remaining melted butter in the pan over high heat; stir in some freshly squeezed lemon juice and chopped parsley. Bring the butter sauce to a rolling boil; whisk everything together until it is well combined.

Serve the trout on individual plates and drizzle with the butter sauce.