its a lovely, light and delicate fish. I might saute garlic and/or onions, and gently saute fish in butter w whatever herbs you prefer. For fish I'd make a trip to grocery for lemon, that's just me. Wine fine but not necessary. A bit of salt, butter, and herbs, that's it.

But my original plan was the oven.

and so is oven, EITHER bake or broil.
In any case, just a very few minutes; check carefully and often.

My absolute fave fish next to flounder.

You can also grill them, but coat them in butter or olive oil first, and a minute or so on a hot grill on each side should do it. The herbs are fine too if you want to pat them on.

At one place where I worked we served them with "trout butter" - butter mixed with pecans and tarragon and shallots if I remember. A side of white cheddar grits and some asparagus and you had a purty plate.

Yum! Enjoy!

Take mayo and sour cream ( twice as much sour cream) and add dill - lots - and lemon zest - lots - and whatever spices you like. You can use lomon juice as well if you don't have a lemon

It's good on any fish.

This was a whole small trout, but you could do the same with fillets. It was stuffed with a deviled crab mixture in the cavity, and then dredged in flour, pan fried, and served with some kind of sauce. Funny, I can't remember what was in the sauce, but I remember the combo of deviled crab and trout was really good.

Heat up a 50-50 mixture of wine and water to a boil, toss in the herbs, and reduce the heat to a simmer. Add the fish and cook until it's nice and flaky. You'll probably need to spoon the wine over the fish occasionally if it doesn't cover it fully. You can also add carrots, onions, mushrooms at the start.

I prefer it broiled, grilled, or pan-fried in butter, as others have discussed already.