So this is a dish that's easy to prepare, is rich and flavor full, and can be used with any fish you have that's fresh and local, and your would saute. The word trout is used flexibly here. This is a Chef John Besh Classic.
http://s3-media2.ak.yelpcdn.com/bphoto/qhR5gz0dVeAncziS6RWCPw/l.jpg
We are going to forgo the Mounting of extra butters in this dish. Only the minimum fat will be used. And the rich hollandaise sauce. If you would like a recipe for that PM me please.

Indriedients

Two trout filet(or market fish)
Two slices Pullman loaf( I prefer a whole wheat)or my high protein bread
Tarragon butter)see below)
butter
grape seed oil(olive oil etc)
Mushrooms ( I prefer wild shitake, hen of the woods, chantrelle. Use what you want
shallot minc
garlic minc
thyme minc
veg or chix stock(or beef!)
canned(or fresh crab)I prefer Jumbo lump, but you can do what thou wilt
dill
Tabasco
Lemon
salt pepper

Equipment

Saute pan(should have a rounded curved edge not a square one, you can use that pan but that is call a Sauteuse)
Knife
rolling pin, soup can
Brush
bowls
2 small saute pans
Spatula
Sheet pan
Oven heated to 375
Warmed plates
Plating spoons

First you want to take a soup can, or a rolling pin( i use a pasta machine) and you want to roll your bread out paper thin to the point right before it rips( paper thin to a 1/16th of an inch) Do a gentle motion and get it nice and flat.
Now take your tarragon butter, or you can make any type compound butter butter with herbs and spices See below. Brush a thin layer on the bread. Season your fish on both sides. Place the skin side down onto the buttered paper thin bread. The skin side should not be facing you. Trim away excess bread, leaving a rectangle shape with about 1/4 extending around the fish.

Then In a small saute pan gently coat wit oil get hot. add crab whole butter, lemon Tabasco, salt, pepper. Should get creamy, but don't kill with butter unless you gave guests try to keep the fat cut here. Set to the side It should be flavorful and taste of lemon Tabasco crab butter. Easy

In a Small saute pan. Coat with oil. Get smoking hot, throw in mushrooms. Sear. De glaze with stock. Lets stock absorb. Add shallot garlic thyme. Small pinches of each one minced.add some more stock. let simmer 1-2 minutes. Ensuring there is enough stock, dont burn this. taste. Add salt. taste. maybe more thyme to taste. Mount a little butter. Saute. let rest
If you prefer check out this video from my CIA Chefs
http://main.kitchendaily.com/2010/09/24/how-to-saute-mushrooms/

Now heat oil (or 50/50 oil and butter hehehe) into your large saute pan. once hot place trou in Bread side down. Cook until golden and crispy. Then Place trout onto butter(or oil) sheet pan (baking sheet) and finish in the oven 2 minutes. If not done add 2 minute increments until fish is moist and cooked through.

While in the oven get your crab and mushrooms hot again. make sure they are moist and delish.
Plate the trout, crab on top, mushrooms on top, final garnish with dill

Just like in the picture. This is a healthy version on a beloved fried fish without the guilt. Enjoy!

taragon butter( or compound butter) simply let butt rest at room temp until soft, place in bowl. Fold in herbs and spices to taste. You can do anything your heart desires. Great for imparting flavor into dishes. 1/2tsp of butter can go along way. Although I mount two fingers full while on the line cooking Trout Pontchartrain in NOLA.