Crispy Pan Fried Coral Trout Fillet

First up, it's time to preseason your Coral Trout fillets. Take each fillet and season it generously with salt and pepper. This step is crucial to ensure your fillets are flavorful. Let them rest for about 10 minutes.

Place a non-stick frypan over medium heat. Experience shows that a non-stick pan provides a perfect, even cook, so I highly recommend using one. Once heated, add the olive oil.

Carefully place the trout fillets skin-side-down in the hot oil. Remember to avoid crowding the pan, cook the fillets in batches if necessary. Fry them for about 5-7 minutes until the skin is golden brown and crispy.

Flip the fillets and add the chopped garlic into the pan. Cook for another 3-5 minutes or until the fillets are thoroughly cooked. The garlic adds a wonderful aroma and flavor to the fish.

Remove from heat. Drizzle the lemon juice over the fillets and sprinkle the lemon zest, parsley, and thyme over the top. This will lend a tangy as well as herbaceous note to the fillets which makes the dish utterly delectable.

Serve right away while still hot to enjoy the crispiness of the skin and the succulent, tender fish meat.