We've yet to find any recipe for trout better than the classic almondine.

You'll need fresh fish, washed and patted dry, juice from a lemon, chopped fresh parsley and sliced almonds, plus olive oil and butter and flour.

Put olive oil in the pan, dredge the fish in flour after seasoning both with salt and pepper, then throw it in the pan. Cook until barely done, pop into a 180F degree oven to keep it hot.

wipe the pan out, melt a hunk of butter, add the almonds. When it smells great throw in the parsley and lemon juice and 1 T of brandy (optional but so worth it) and as soon as it's hot dump it onto the fish. Done. So easy, really only three ingredients - parsley (you can use dried parsley) , lemon juice and almonds.

The almonds should be sliced, but the world won't end if you use them slivered but if all you have is whole almonds, blanch them, peel them, split them and boil for five minutes.

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.