• Start by scoring the skin on your filets diagonally and season both sides with salt and pepper to taste. 
• Heat olive oil in a pan over medium-high heat. 
• Put filets on the pan flesh side down and cook for 5 minutes on each side. 
• While the fish is cooking, heat 2 tablespoons of olive oil in a pan, add mushrooms and garlic butter. 
• Let cook, stirring frequently until butter has melted and mushrooms are coated. 
• Add a splash of white wine and salt. 
• Allow wine to reduce for 2 minutes and then add heavy cream and pepper. 
• Let the sauce thicken, stirring frequently. 
• Add parmesan and let the sauce continue to thicken. 
• Thin the sauce with a little bit of pasta water and then add your fettuccine to the sauce. 
• Stir gently to coat pasta. 
• Plate in a bowl with the cooked rainbow trout on top. 
• Garnish with parmesan cheese, parsley, lemon zest and juice and freshly ground pepper. 

Enjoy!