1 trout, fillets removed from spine
6 tablespoons butter, divided
1 tablespoon olive oil
1/3 cup sliced almonds
1/2 cup all purpose flour
1 tablespoon parsley, finely chopped
Salt and pepper
Place the flour in a shallow bowl or on a plate and season the flour with salt and pepper. Season the trout with salt and pepper.
Heat a large cast iron skillet or non stick skillet over medium heat, melt 2 tablespoons of the butter and let cook until it starts to smell nutty and is lightly browned. Add almonds and cook until toasted, stirring frequently. Remove almonds from the pan and set aside. Keep the pan hot for cooking the trout.
Melt 2 tablespoons of butter in the pan along with the olive oil, over medium-high heat. When melted and oil is hot, dredge the fish in the flour so it has a light coating, shaking off extra flour, and place, skin side up, into the pan. Cook for 1-2 minutes or until brown, then flip fish over and cook, skin side down, until skin is crispy and fish is cooked through, 2-3 minutes.
Place trout on a plate, add remaining 2 tablespoons butter to the pan and cook until brown and nutty, add the almonds back to the pan, stir quickly and pour butter and almonds over the trout. Squeeze lemon on the fish and finish with the parsley.