4 (4-6 ounce) skin on trout fillets
1 1/4 teaspoons table salt (or less)
1/2 teaspoon pepper
1/4 cup all purpose flour
2 tablespoons vegetable oil
8 tablespoons unsalted butter
1/2 cup sliced almonds
2 teaspoons grated lemon zest
4 teaspoons lemon juice
2 tablespoons chopped fresh parsley
Pat trout fillets dry with paper towels.
Sprinkle with salt and pepper
Place flour in shallow dish working with 1 fillet at a time, dredge both sides in flour. Shake off excess and transfer to a large plate.
Heat 1 tablespoon oil in 12 inch nonstick skillet over medium heat. Place 2 fillets ski side down in skillet and cook until golden. Repeat with other fillets.
Transfer cooked fillets to a plate.
Now add butter to the now-empty skillet until butter is golden. 1-2 minutes
Stir in almonds, swirl in almonds, swirl around skillet until almonds are golden brown.
Remove skillet from heat, stir in lemon zest and juice.
Pour sauce over fillets and sprinkle with parsley.