Ingredients:

• Extra virgin olive oil
• 2 trout, boned and cleaned (also called "butterflied"), head and tail still on, or headless if you want
• Kosher salt
• Freshly ground pepper
• 6 paper-thin slices fresh lemon, seeded
• Several sprigs dill, or basil, tarragon, parsley, or other tender fresh herbs
• 1 teaspoon butter, cut into small cubes