A delightful twist on a classic trout dish, featuring a crispy almond crust and a zesty lemon butter sauce.
Season the trout fillets with salt and ground black pepper on both sides.
Seasoning the fish evenly ensures a balanced flavor in every bite.
In a mixing bowl, combine the all-purpose flour and sliced almonds.
Mixing the almonds with the flour helps them adhere better to the fish.
Dredge each trout fillet in the flour and almond mixture, pressing gently to coat.
Pressing the coating onto the fish ensures it sticks during cooking.
Heat the olive oil and 2 tablespoons of butter in a skillet over medium heat.
Using a combination of oil and butter prevents the butter from burning.
Cook the coated trout fillets in the skillet until golden brown and cooked through, about 3-4 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Remove the trout fillets from the skillet and keep warm.
Cover the fish with foil to retain heat while preparing the sauce.
Add the remaining butter and the juice of the fresh lemon to the skillet, stirring to create a sauce.
Deglaze the skillet with the lemon juice to incorporate all the flavors.
Pour the lemon butter sauce over the cooked trout fillets and serve immediately.
Serve the dish hot to enjoy the crispy texture and fresh flavors.
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