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Nutritional Information:

* Rainbow trout contains:

+ Calcium: 57mg

+ Potassium: 409mg

+ Magnesium: 26.4mg

+ Niacin: 4.58mg

+ Vitamin A: 52.7 IU

+ Vitamin B-12: 3.78mg

+ Vitamin D: 645 IU

Recipe Instructions:

* To make the sauce:

1. Add lemon juice, thyme, and salt to a medium skillet.

2. Bring it to a boil over medium heat and cook until reduced in half.

3. Remove thyme, reduce heat to low, and add butter (1 tablespoon at a time). Swirl pan to slowly melt the butter before adding remaining butter.

* To cook rainbow trout:

+ Air fry method: Preheat air fryer to 400°F (200°C). Drizzle olive oil over the trout, season with salt, pepper, and dried oregano. Place lemon slices on top of the trout. Cook for 6 minutes or until cooked through.

+ Oven method: Brush trout fillet skin side down with 1.5 tablespoons of olive oil, sprinkle with salt and cracked black pepper. Bake in a preheated oven at 'temperature' for 'time'.

+ Grilled method: Season with salt, pepper, and lemon, wrap in foil, and grill over high heat for 8-10 minutes on each side.

+ Pan-fried method: Dredge trout in seasoned flour and fry in a hot, oiled pan for 3-4 minutes on each side until golden and crispy.

Cooking Tips:

* When cooking trout fillets with skin, leave the tail end larger than the rest so that it cooks evenly.

* Cook fish in batches if necessary to prevent overcrowding the pan or air fryer basket.

Skin trout fillet