Brown almonds in a dry pan over medium low heat. Place in a bowl and save for later.
¼ cup sliced almonds
Pat your fish fillets dry with a paper towel
4 trout fillets
Lightly sprinkle the flesh side with salt and pepper
⅛ teaspoon salt, ⅛ teaspoon pepper
Dredge in flour and shake off any excess flour
¼ cup flour
Heat a pan over medium heat along with oil. Once oil is hot, add butter.
1 tablespoon olive oil, 1 tablespoon butter
Add fish, skin side down. Cook for 2-3 minutes until skin is crispy and then gently flip fish. Continue cooking until fish is cooked through - about another 2-3 minutes. Cooking time will vary depending on your pan and the thickness of your fish.
Flip fish back over and test to make certain it's cooked by inserting a fork into the thickest part of the fillet and lifting or twisting gently. If the fish flakes it is done.
Place fish on a plate and cover loosely with foil
Wipe out pan to remove any remaining flour from the fish
Return pan to medium heat. Add butter and once butter has melted, add lemon juice, parsley and toasted almonds.