Pan-Roasted Trout with Almond Brown Butter

• 4 fillet butterflied trout
• 0.33 cup sliced almonds
• 4 tbsp butter
• 1 tbsp olive oil
• 1 lemon
• 2 tbsp fresh parsley, chopped
• 0.5 tsp sea salt

Instructions

1. 1

   Pat the trout dry and season the flesh with salt.

2. 2

   Heat olive oil in a large skillet and lay the trout skin-side down.

3. 3

   Cook for 4 to 5 minutes until the skin is crisp, then flip briefly to finish.

4. 4

   Transfer the fish to plates and wipe the pan.

5. 5

   Melt butter with the almonds and cook until both turn golden and nutty.

6. 6

   Stir in lemon juice, parsley and capers, then spoon over the trout.