Step 1

Rinse the fish in cold water. Pat the trout fillets really dry with paper towels. Season the fillets (including the skin) with salt, black pepper, and basil.

Step 2

Preheat a skillet over medium-high heat until hot but not smoking for about 3 minutes. Add oil and heat it for a few seconds.

Step 3

Place the fish fillets, skin side down in a pan and cook for 3-4 minutes or until golden brown and crispy. Use a spatula and press the fillets gently for a few seconds to ensure even cooking and crisp skin all over.

Step 4

Gently flip the fish fillets over. Continue pan-frying until cooked through for 2½ minutes or longer until the fish is opaque and flakes easily with a fork. Remove from the heat and serve with lemon wedges.