Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.
- 2 tablespoons vegetable oil
- 4 4–6-oz. trout fillets, pin bones removed
- Kosher salt, freshly ground pepper
- 2 heads Little Gem lettuce, leaves separated, or 1 Bibb lettuce, inner leaves only, separated
- 2 oranges (blood orange, Cara Cara, or navel orange), peel and white pith removed, thinly sliced into rounds
- 2 radishes, trimmed, thinly sliced
- 1/4 cup fresh flat-leaf parsley leaves
- 2 tablespoons fresh tarragon leaves
- 2 tablespoons chopped fresh chives or 2 thinly sliced scallions
- 2 tablespoons olive oil, plus more for drizzling
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Heat vegetable oil in a large cast-iron or nonstick skillet over medium-high heat. Season trout with salt and pepper. Working in 2 batches, cook trout, skin side down, pressing with a spatula to ensure even contact with the skillet, until skin is golden brown and fish is almost cooked through (flesh will begin to turn white), about 4 minutes. Carefully turn fish and continue cooking until just cooked through, about 1 minute longer. Transfer to a plate, placing skin side up, and let cool.
Toss lettuce, orange rounds, radishes, parsley, tarragon, chives, and 2 Tbsp. olive oil in a medium bowl; season with salt and pepper.
Once trout is cool, break into 2" pieces (skin included) with your hands and gently toss with salad. Top with almonds, drizzle with more olive oil, and squeeze lemon juice over.