Rinse the trout under cold water and pat dry with paper towels.

Sprinkle both sides of the trout with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat.

Add minced garlic to the skillet and sauté for about 30 seconds.

Carefully place the trout in the skillet, skin-side down, and cook for about 5-7 minutes without moving them.

Place lemon slices on top of the trout.

Gently flip the trout using a fish spatula and cook for another 5-7 minutes.

Once the trout is cooked through and flakes easily, remove it from the skillet.

Garnish with fresh parsley and serve immediately.