Almond-Crusted Trout with Lemon Butter Sauce

1. Prep the Trout

Pat the trout fillets dry with paper towels. Season all over with 1 teaspoon salt and the black pepper.

2. Dredge the Fillets

Place the flour in a shallow dish. Dredge each fillet in the flour, pressing gently to adhere, then shake off any excess. Set aside on a large plate.

3. Cook the Trout

Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium heat until shimmering. Place 2 fillets, skin side down, into the skillet. Cook until the skin is browned and crispy, about 2 to 4 minutes. Flip the fillets to cook the flesh side until opaque and golden, roughly 1 minute. Transfer to a serving platter, keeping them flesh side up.

4. Cook the Remaining Trout

Repeat with the remaining tablespoon of oil and the last 2 fillets.

5. Prepare the Sauce

In the same skillet, melt the butter over medium heat, stirring until it turns golden brown with a nutty aroma, about 1 to 2 minutes.

6. Add Almonds to Sauce

Add the sliced almonds and swirl the skillet occasionally, cooking until they are a deep golden brown, roughly 2 minutes.

7. Finish the Sauce

Remove the skillet from heat immediately. Stir in the lemon zest, lemon juice, and the remaining ¼ teaspoon salt, scrapping up any browned bits from the pan.

8. Final Touches

Generously drizzle the lemon butter sauce over the trout fillets and garnish with chopped parsley. Serve immediately.