I'm still fishing every week. That means preparing trout for dinner and occasionally trying new methods. The microwave may be a terrible way to cook meat, but it is excellent for fish.
The trout is cooked in a glass pan with and covered with plastic wrap. Vent the wrap to allow steam to escape.
Depending on size and microwave power, fish take one to two minutes to cook. It's fast, so don't overcook your fish.
Skin is easily removed and the cooked fish slides right off the bones.
The fish can be seasoned with salt and pepper, tartar sauce, or for this fish, brown butter sauce. The French call it beurre noisette. Just heat up a little butter in a pan until it browns, add lemon and parsley.
Directions here: How to make brown butter sauce with lemon and parsley.