best way to cook tatsy trout fillets?

[Cheekystar]

Ok I have bought some trout fillets and would really appreciate some ideas on how to cook it, I'm thinking of serving it with jacket spud and some grilled cherry tomartos
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[Clanad]

We, living here in the western U.S., enjoy trout regularly. My opinion is that it should be prepared as though just caught at creek (pronounced 'crick' here) side. Dredge the trout (cut off the heads if you like) in about 1/2 cup of flour with a couple of pinches of grey salt and as much fresh ground pepper as you'd like. I place the flour, etc., in a plastic storage bag into which goes the fish... shake enough to evenly coat the trout. In a skillet (has to be cast iron for me) heated to medium heat, with just a little oil, maybe enough to cover the bottom slightly, place the fish. Cook about 3 minutes per side. It should be browned somewhat, but don't overcook. That's it! Your jacket potato (is that boiled or baked?) sounds good, but fried would be a better accompaniment to this style of fish. Actually, we like to boil the potatos, slice thickly with one medium sweet onion and fry it until potatos begin to brown.
Enjoy!

[chinois]

They leave the heads on the fillets in western USA? crazy people ;-)
My easy method would be:

Slice horizontally into the skin a few time on each fillet, going about � cm into the fish (like you see in a restaurant or on tv). This makes sure it stays flat and also helps to cook it.
Rub a bit of oil on each side and season with salt & pepper.
Place skin side down in a fairly hot oiled non stick pan.
Dont touch it for 3 minutes! Dont even poke it or touch the pan, that's the secret to keeping it together and getting crispy skin.
Then flip the fillets and fry for about a minute. Sqeeze a lot of lemon over it whilst still in the pan so it sizzles. Baste and serve.