Ingredients
2 (8-10 ounce) rainbow trout fillets
salt and pepper
1/3 cup flour
2 tablespoons olive oil
2 tablespoons salted butter
1/2 cup sliced almonds
juice from 1/2 lemon
2 tablespoons chopped fresh parsley
lemon wedges for serving

Instructions

Season trout with salt and pepper. Spread flour out on a rimmed plate or shallow bowl. Dredge fish in flour on both sides and gently shake off any excess flour.

Heat oil in a large skillet over medium-high heat. Add trout skin-side up and cook for 3 minutes. Carefully flip fillets over and cook for 2-3 more minutes, until cooked through. Remove fish to a plate and tent loosely with aluminum foil.

Pour out any leftover oil and wipe out skillet with a paper towel. Melt butter in skillet over medium heat. Add almonds and cook, stirring often, until the butter starts to brown and the almonds are fragrant, 5-6 minutes. Remove from heat. Stir in lemon juice and parsley.

Place 1 trout fillet on each serving plate. Spoon half of almond sauce over each fillet. Serve with lemon wedges.