Trout Almondine

In a dry pan heated over medium-high heat, carefully toast the sliced almonds, turning them to brown evenly on both sides. Watch closely to prevent scorching, which can make them bitter. Set the toasted almonds aside.

Sprinkle both sides of the trout filets with salt and freshly ground black pepper. Place the flour in a shallow dish and dredge each filet, shaking off excess flour. Heat olive oil and 1 tablespoon butter in a non-stick skillet over medium-high heat. Fry the fish filets in batches, starting skin side down, until the skin is nicely browned. Carefully flip the filets and cook the other side until the fish reaches 145 degrees F or becomes opaque throughout. Transfer the cooked fish to a warm plate and tent with foil.

In the same pan, melt the remaining 8 tablespoons of butter. Stir in the lemon juice, chopped parsley, and toasted sliced almonds. Season the sauce with salt and pepper to taste. Plate two filets per serving and spoon the almond sauce over the fish. Serve immediately while hot.