This recipe starts out on the stove and finishes in the oven in three easy steps. A delicious sauce is made when deglazing the cast iron pan.
PREHEAT oven to 425 degrees.
Rinse trout in cold water and blot trout with paper towels. Rub with oil and season to taste with salt and pepper.
Tuck 3 or 4 orange slices and 3 sprigs of dill into each cavity.
Preheat cast iron pan (or oven proof skillet) and add enough canola oil to generously coat the pan.
When the oil is hot, fry the trout over high heat for 2 minutes. Lower heat to medium-high and cook another 60 seconds or until the skin is crisp and browned.
Carefully flip the trout over. Fry for 3 minutes and then transfer skillet to preheated oven and bake another 5 minutes.
Remove fish from pan and pour off any excess oil.
Return skillet the burner over medium-high heat and add the butter. Tilt the pan and with a spoon, quickly and repeatedly baste the trout with the melting butter (approximately 20 seconds).
Remove the trout and place on warm plates. Deglaze the pan with the lemon juice until the sauce reduced slightly. Drizzle over fish and serve.