Trout

1.5 pounds trout 

2 TBS olive oil more, if needed

1 TBS Italian seasoning dried thyme, oregano, parsley, combined

1 tsp. lemon pepper

1/4 tsp. garlic salt

4 garlic cloves diced

3 tablespoons lemon juice freshly squeezed

2 tablespoons white wine

2 tablespoons butter softened

2 tablespoons parsley chopped

Season fish fillets with garlic salt and lemon pepper. Italian herb seasoning and salt (generously). 

Heat 2 TBS olive oil on medium heat, add fish fillets skin side up for about 3-5 minutes on medium heat, until lightly browned. Flip the fillets over to the other side, cook for another 2-4 minutes. Top fish with herbs, remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely

After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan. Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture. Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.