For one fillet: Combine 1 + 1/2 tbsp plain flour and 1/2 tbsp cajun seasoing in a shallow bowl, and add salt and pepper. Heat 1tsp olive oil in a pan. Coat the trout in the spicy flour, pressing down to make sure it is evenly covered. Lay the fillet, skin side down, in the hot pan and cook for approx 2 mins each side, depending on the thickness of the fillet.
I served mine with sweet potato chips. I'm having a bit of a love affair with sweet potato at the moment. To make the chips, simply cut 1 small sweet potato into wedges and lay in a roasting tin. Drizzle with olive oil, season, then roast in a hot oven for 25-30 mins.
A little summer spice to get you through the cold nights!