1. Cut trout fillet into 4 equal pieces.

2. Heat oil in a large non-stick skillet set over medium-high heat. Cook fish for 3–5 minutes, skin side down. Season generously with pepper and add a pinch of salt.

3. Flip fish and continue cooking for 3–5 minutes. Cooking time will vary depending on thickness of the fillet. After flipping, remove skin. Squeeze half lemon directly over fish.

4. Meanwhile, mix mayonnaise, Greek yogurt, sriracha and Cajun seasoning in a small bowl.

5. Preheat oven to broil. Place rack in centre of oven.

6. Cut buns in half, place both halves on a baking sheet and bake for 2 minutes with inside facing up.

7. Spread spicy mayonnaise on bottom bun halves and add trout, lettuce and dill, to taste. Top with other half of bun and serve.

The cooked trout keeps for 2 days in the refrigerator or 2 months in the freezer.

From the book Soupers rapides by Geneviève O’Gleman, in collaboration with Les Éditions de l’Homme

Photo credit: Maude Chauvin