Instructions

1. Begin by seasoning the trout fillets generously with salt and pepper on both sides.
2. Dredge each fillet in flour, shaking off any excess to ensure an even coating.
3. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. When the butter is foamy, add the trout fillets, skin side down.
4. Cook for about 2-3 minutes until the skin is crispy and golden brown. Carefully flip the trout and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
5. Remove the cooked trout from the skillet and place it on a warm plate, covering it with foil to keep warm.
6. In the same skillet, add the remaining 2 tablespoons of butter. Allow it to melt over medium heat, watching closely as it begins to brown.
7. Once the butter is a golden brown color and has a nutty aroma, add the sliced almonds. Sauté the almonds for about 2-3 minutes until they are golden and toasted.
8. Remove the skillet from the heat, and stir in the fresh lemon juice and chopped parsley, mixing well to combine.
9. Pour the almond butter sauce over the trout fillets and serve immediately, garnished with additional parsley if desired.