Rainbow Trout with Almonds
Preparation time: 25 minutes
Total cooking time: 10 minutes
2 PEI Rainbow Trout
Plain flour for coating
60 g butter
1/4 cup flaked almonds
2 tbsp lemon juice
1 tbsp parsley, finely chopped
Lemon or lime wedges, for serving
Wash fish and pat dry with paper towels
Open the fish up (skin-side up)
Run a rolling pin along the backbone, starting at the tail, pressing down gently
Turn fish over and use scissors to cut through the backbone at each end of the fish.
Lift out the backbone, remove any remaining bones and trim fins.
Coat the fish with flour
In a large frying pan, heat half the butter and add the fish
Cook for 4 minutes on each side, or until light golden
Add lemon juice, parsley, salt and pepper.
Stir until sauce is heated through
Pour over fish and serve with lemon wedges