Ingredients:

  • 2 whole rainbow trout, cleaned (about 300g each)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30g) all-purpose flour (for dredging)
  • 4 tablespoons (60g) unsalted butter
  • ¼ cup (40g) sliced almonds
  • 1 tablespoon (15ml) fresh lemon juice
  • 2 tablespoons (30ml) fresh parsley, chopped

Instructions:

  1. Rinse and pat dry the trout, ensuring the insides are clean. Season both the inside and outside with salt and black pepper. Lightly dredge each trout in flour, shaking off excess.
  2. In a small skillet, toast the sliced almonds over low heat until golden, stirring frequently. Remove and set aside.
  3. In a non-stick frying pan, melt 2 tablespoons of butter over medium heat. Carefully add the trout, cooking for about 3-4 minutes per side until the skin is crispy and fish is cooked through.
  4. Remove the trout from the pan and place on a warm plate. Add the remaining butter to the same pan; cook until melted and begins to foam, then turns a nutty brown color.
  5. Stir in toasted almonds and lemon juice into the brown butter. Spoon the almond-butter mixture over the trout, then sprinkle with chopped parsley.