I recently broiled a trout using Mark BIttman's recipe for sardines:
Everything was done the same except for using trout instead of sardines. It turn out pretty good, albeit a bit bland. A couple of broiled trout were left over and sitting at room temperature for a couple of hours, and then placed in the refrigerator. The next day it was reheated at 250 degrees for around 20 minutes and the result was one of the best tasting fish I have ever had. It was so tasty my 2 year old, who is very picky couldn't stop eating it so I'm not hallucinating.
I would like to know why so I can possibly replicate the results the first time around. Should I have salted the fish earlier in the day so it had a chance to absorb into the fish? (I salted one side only several minutes before putting in oven.) Is it something else? Any ideas are appreciated as I want to try this again soon. Thanks.