Trout Almondine is a French dish of lightly pan-fried trout with a sauce made from
sliced almonds, butter, lemon juice, and parsley. This fancy dinner is ready in
only 25 minutes.
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.