Trout Amandine

Lay the trout on a sheet pan and season both sides with salt and pepper. Use a microplane grater to zest the lemon. Chop the parsley if using.

Place a large non-stick skillet over medium heat. Add 2 tablespoons of the butter and let it melt. Meanwhile, pour a thin layer of flour onto a large plate. Once the butter is melted, dip the trout into the flour, coating each side lightly.

Transfer the flour-coated trout fillets directly into the pan of melted butter, flesh-side down. Cook for about 3-4 minutes until it begins to get lightly golden. Flip over and cook for another 3-4 minutes until the skin begins to get crisp and the internal temperature reaches 140 degrees F. Transfer to a serving plate to rest. If making more than 2 fillets, see note below.

Turn off the heat, and use a paper towel to carefully wipe out the pan. Place the clean skillet over medium heat and add remaining butter and the almond slices.

Cook, stirring often, until the butter is brown and the almonds are getting toasted and crisp, 3-5 minutes. All of a sudden, it will smell like browned butter and toasted almonds, that's when you know it's done. Turn off the heat and season with a pinch of sea salt.

Pour the amandine sauce over the trout fillets, top with lemon zest and chopped parsley. Serve immediately.