Escabeche of Trout

Ingredients

• 1/3 cup all-purpose flour
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 (6- to 8-ounce) small whole trout, head-on, scaled, gutted, and rinsed
• 1/3 cup olive oil
• 1 medium red onion, thinly sliced
• 3 cloves garlic, sliced
• 6 sprigs fresh thyme
• 1/2 teaspoon freshly ground coriander
• 1/2 teaspoon smoked paprika
• 1 1/2 cups dry white wine
• 1/2 cup white wine vinegar
• 3 (3-by-1-inch) strips lemon zest