Heat a non-stick skillet on HIGH. Add the olive oil and gently lay the trout, skin side down.
Add the garlic and fry for 2 minutes, then carefully turn over and peel off the skin.
Add the wine, butter, lemon juice, salt, and pepper into the pan and place back on the stove.
Turn the heat down to LOW and cook for another 2 – 3 minutes. Add the parsley and serve.