- Place the trout fillets into a non-stick frying pan.
- Pour over the orange zest and juice, cover and simmer gently for 5–6 minutes until the trout is cooked.
- Gently stir in the basil and crème fraîche and heat through. Season to taste.
- Many supermarkets also sell thick-cut steaks from large trout rather than fillets from the traditional smaller fish. These need a little longer to cook through (2–3 minutes longer depending on size).
- You could use dill or parsley in place of basil.