Prepare the Trout:

Pat the trout fillets dry with paper towels. Season both sides with salt and pepper. Lightly dust the skin side of the trout with flour, shaking off any excess.

Pan Sear the Trout:

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the trout fillets skin-side down. Cook for about 3-4 minutes until the skin is crispy and golden. Carefully flip the fillets and cook for an additional 2-3 minutes until the flesh is opaque and flakes easily with a fork. Remove the trout from the skillet and set aside on a warm plate.

Make the Pecan Brown Butter Sauce:

In the same skillet, reduce the heat to medium and add the butter. Allow the butter to melt and cook, stirring occasionally until it starts to foam and turn a golden-brown color.

Add the chopped pecans to the butter and continue to cook until the butter is richly browned and fragrant (be careful not to burn).

Remove the skillet from the heat and stir in the lemon juice and chopped parsley. Season the sauce with salt and pepper to taste.

Serve:

Spoon the warm pecan brown butter sauce over the pan-seared trout fillets. Serve immediately with lemon wedges on the side for extra zing.