Trout Amandine

Melt butter in a saucepan over medium heat.

Saute almonds in butter until golden.

Add 1/4 teaspoons salt and lemon juice; remove from heat. Set aside.

Combine remaining 1/2 teaspoons salt, flour, pepper, and thyme.

Heat oil in a large skillet over medium-high heat.

Dip fillets in milk; dredge in flour mixture.

Fry fillets, 2 at a time until browned on both sides; drain in paper towels.

Remove to a serving dish; drizzle with almond butter sauce, and sprinkle with parsley.