Clean and season the trout

• Rinse the trout in the lake water and pat dry.
• Season inside and out with salt and black pepper.

Heat the pan

• Set the pan over the fire and heat the oil until shimmering.

Cook the trout

• Lay the trout in the hot pan and cook undisturbed until the skin is crisp and golden.
• Flip once and cook the other side until the flesh flakes easily.

Serve

• Serve the trout hot with lemon wedges squeezed over.