INGREDIENTS

INSTRUCTIONS

Clean the trout as you would any roundfish and trim the tails, but do
not scale the fish (trout have such small scales as to make scaling
unnecessary. 2. With a small sharp knife, cut a slice off the top and
bottom of the lemon.  Stand the fruit upright on a work surface and,
following the contours of the fruit, use a small paring knife to cut
away the skin and bitter white pith.  Cut crosswise into 6 slices 1/4
inch thick; set aside. 3. Season the trout, inside and out, with salt
and pepper. Dip the trout in flour to coat completely and shake off
the excess. Heat 3 tablespoons of the butter and 1 tablespoon of oil
in a large frying pan over medium heat.  Add 3 trout and cook until
golden brown on one side, 5-8 minutes.  Turn and continue cooking
until golden brown and tender when the flesh is pierced with the  point
of a knife, 5-8 minutes longer. Transfer to a platter and cover  to
keep warm. Repeat to cook the 3 remaining trout. 4. Discard the  butter
and oil in the pan. Heat the remaining 10 tablespoons butter  in the
same pan over medium heat. Add the almonds and saute until  golden
brown.  Pour over fish. Place 1 slice of lemon on each trout.  Sprinkle
with chopped parsley. ~--  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 788
Calories From Fat: 513
Total Fat: 58.9g
Cholesterol: 278.4mg
Sodium: 192mg
Potassium: 1056.9mg
Carbohydrates: 18.8g
Fiber: 3.6g
Sugar: 1.7g
Protein: 47.9g