Obviously the trout didn't come from my garden, but at least the herbs did! My neighbour gifted me with a fresh rainbow trout he caught yesterday, so I had to think up a quick way to do the lovely little fishie justice! Here's what I came up with:

Elli's Pan Fried Rainbow Trout
Heat butter and olive oil (half and half) in a cast iron skillet on medium-low.
From the garden: sage, rosemary, thyme, all chopped fine
Rinse cleaned and gutted fish in cold water, then pat dry with paper towel.
Dredge fish lightly with all purpose flour. Sprinkle on herbs, salt and pepper.
Sizzle fish in butter, about 5 minutes a side.
After both side are done, put a lid on the skillet and remove it from heat for 5 more minutes.

Zucchini and White Onion Sauce for trout:
In half butter, half olive oil sweat 3 tbsp fresh zucchini, diced and 2 tbsp white onion, diced. Once onions are translucent, stir in 1 tsp cilantro, chopped fine, a dash of lemon juice, and 3 tbsp plain balkan style yogurt. Add some coarse salt and a few cracks of fresh pepper if you prefer. Lid the pot and turn off the heat, but you can leave the pot on the element to keep warm. Stir again before serving. Drizzle liberally over fish.

I think I might add some garlic to the fish's saute pan next time. I usually reach for garlic first, but had run out, and I wanted to taste more of the fish than anything else. Now I wish I had taken a picture, but I ate him too quickly. :)