Classic Trout Amandine Recipe

Mix the flour with the salt and pepper in a shallow bowl.

Dip the trout into the bowl and thoroughly coat both sides with the seasoned flour.

Heat the olive oil and 1 tablespoon butter in a large pan over medium heat.

Add the lemon slices to the pan and sear for 3 to 4 minutes.

Remove the lemon from the pan and place to one side.

Add the floured trout filets to the pan, skin-side down.

Cook for 3 to 4 minutes.

Flip the trout and fry for a further 2 to 3 minutes, or until cooked through.

Remove the trout from the pan.

Add the remaining butter to the same pan and allow it to melt.

After 2 minutes, add the almonds and allow them to gently toast in the butter until golden.

Add the lemon zest and cook for a further 30 seconds.

Plate up the trout straight away and drizzle on the almonds and butter. Top with the chopped fresh parsley and seared lemon slices before serving.