Trout

Store fresh trout tightly wrapped in plastic wrap or in a sealed container on ice in the refrigerator. For longer storage, freeze portions.

Trout cooks quickly, so be careful not to overcook it – it should flake easily with a fork.

Consider leaving the skin on for added flavor and crispiness when pan-frying or grilling.

Stuff the cavity with herbs like dill, parsley, or lemon slices before baking for extra flavor.

Lemon and dill

Butter and garlic

Almonds

Asparagus

Potatoes

Overcooking: This is the most common mistake, leading to dry, tough fish.

Not patting the fish dry before cooking: This can prevent skin from crisping up and can lead to steaming rather than searing.