Julia Child's Broiled Trout

I was not home when Seamus made this dish, so I don't have a lot of insight on how easy/difficult it was to make, or how delicious it tasted, but the photo sure does look yummy!

Julia Child's Broiled Trout

Courtesy of Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child

For salmon, swordfish, tuna, bluefish, shark, mahimahi, and so forth. Here you concentrate on browning the top of the fish; no need to turn it. Dry the fish, paint both sides with melted butter or vegetable oil, and season with salt and pepper. Arrange in a shallow pan that will just hold them comfortably. Pour around the steaks 1/8 inch of dry white wine or French vermouth and set 2 inches below a preheated broiler. After 1 minute, brush a little soft butter on top of each and squeeze on drops of lemon juice. Continue broiling about 5 minutes more, or until lightly springy to the touch - cooked through but still juicy. Serve with cooking juices spooned over.