Trout Amandine

Season the trout fillets on both sides with salt, black pepper, and cayenne pepper.

Pour the all-purpose flour into a long, shallow container. (I used a 9 x 13 baking dish.)

Press one trout fillet into the flour, then shake off the excess. Repeat on the other side, then flour the other fillet.

Place a 12-inch cast iron skillet over medium heat. You can also use a large frying pan or saute pan.

Add the sliced almonds to the pan, and cook for about 2 minutes or until the almonds are lightly toasted, stirring often.

Transfer the toasted almonds to a bowl.

Add the oil to the skillet.

When the oil gets hot, add one fillet to the skillet. Pan-fry for 2 to 4 minutes on each side, until an instant-read thermometer inserted into the fillet reads at least 145 degrees Fahrenheit.

Transfer to a serving platter, then pan-fry the other fillet before removing from the pan. (You can also pan-fry both fillets at once if they fit into the pan without any crowding.)

Reduce the heat to medium-low.

Wipe out any excess flour from the bottom of the pan.

Add the stick of butter to the skillet. It will begin to brown and foam immediately.

When the butter has completely melted, stir the toasted almonds, lemon juice, and chopped fresh parsley leaves into the pan.

Remove the skillet from the heat.

Pour the sauce over the pan-fried fillets and serve immediately.