How are you cooking it?
Naked or with a dusting of flour? Something else?
Non-stick pans are 'disposable' - doesn't make sense but they are.
For a costlier option but not disposable...and not really an option if you are making a pan sauce.
We did trout at one place (a weekly special) and used a table top gas griddle - thermostat controlled. It was one of the small ones 24" wide and had a surface that was very well seasoned. It was only used for fish and never really got scrubbed down to the bare steel - just scraped and washed clean with hot water then oiled.
Every 6 months or so the chef would bring in a steel plate (engineers plate) wrapped in a very fine wet-dry sand paper and level it out.
The surface looked like black glass. Not sure if they make cast-iron flat-top griddles anymore though.