Liberally coat the bottom of a skillet with olive oil and heat until it is quite hot, but not smoking.
Rub more olive oil on both fish filets, and season the trout on both sides with salt and pepper. On the top side coat it well with herbes de Provence.
Lay the fish, skin side UP in the hot pan and let cook for several minutes until the bottom is crusted and it no longer sticks. Flip the fish and cook a few minutes more until it flakes easily with a fork. Give it a good squeeze of lemon or lime before it comes out of the pan.