Seven Step Simple Trout - Bake in the Oven

1. Melt 1/4 cup butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat. Or, just put a few slices of butter on top of the filet and let the oven do the work!
2. Poke a few holes in the skin side of the fillet with a sharp knife to allow the fat layer juices to drain out of the skin. It is the gray stuff you won't want to eat anyways.
3. Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter.
   
4. Generously season with coarse salt, fresh black pepper, dill weed, garlic powder, and oregano.
   
5. Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat.
6. Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven. If you aren't comfortable with the broiler, suggest 350F for 20 minutes, or until cooked depending on how thick the fillet is.
7. Return pan of melted butter over high heat; stir in 2 tablespoons freshly squeezed lemon juice and 2 tablespoons chopped fresh flat-leaf parsley. Bring butter sauce to a boil; whisk to combine.
8. Serve trout on plates and drizzle with butter sauce.