Crisp Lime Brook Trout

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Ingredients

1. 1 tablespoon lime juice
2. 1/2 teaspoon grated lime zest
3. 1 1/8 teaspoons salt
4. Fresh-ground black pepper
5. 1/2 cup olive oil
6. 3 tablespoons cooking oil, plus more if needed
7. 8 trout fillets (about 2 pounds in all)

1. In a small bowl, whisk together the lime juice, lime zest, 1/8 teaspoon of the salt, and a pinch of pepper. Add the olive oil slowly, whisking. Heat the oven to 200°. Cover a baking sheet with paper towels.
2. In a large nonstick frying pan, heat the cooking oil over moderately high heat. Sprinkle the trout with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Put half the fillets in the pan, skin-side down, and cook until golden, about 3minutes. Turn and cook until just done, about 1 minute longer. Transfer the fillets to the prepared baking sheet, skin-side up and keep warm in the oven while cooking the remaining fillets. Add more oil between batches if necessary. Serve, skin-side up, surrounded by the lime dressing.