Serves 6-8

Ingredients

• 4 8-ounce rainbow trout filets, bones removed
• salt and pepper to taste
• flour
• 1 cup vegetable oil
• 1/2 cup almonds, sliced
• 1/2 cup white wine
• 1 each lemon juice
• 1/2 pound butter, softened
• 1/4 cup parsley, minced

Instructions

Season trout with salt and pepper and dredge in flour. Cook trout on both sides until golden brown; removing fish and placing on a serving platter. Pour off most of oil and sauté almonds until lightly brown. Add lemon juice, wine, parsley, and butter. Pour over fish and serve.