Place flour on a plate and season with salt and pepper.
Rinse the skin side of the trout and remove head. Trim 1/4" off the belly of each trout if desired.
Dredge each side of the trout in the flour and set aside.
Heat olive oil in large skillet over high heat. Gently place each trout, skin side down, into the pan. Allow to sear for 1 1/2 minutes. Using a spatula and a fork, gently turn fish over. Cook for an additional 1 1/2-2 minutes until fish is cooked through.
Place fish on 2 plates; set aside and keep warm.
Wipe out the pan using a paper towel. Add butter, pecans and thyme to the pan and cook over medium heat for 2 minutes.
Add lemon juice, stir and spoon over fish. Add snap peas and 1 tbsp. of water to pan. Cook, stirring occasionally for 3 minutes and serve next to the fish.