Trout Almondine

Take two bowls, and add the milk to the first and the seasoned flour and ground almonds to the second. Dip the fish into the milk, then press into the flour mixture to completely cover. Fry in half the butter and all of the olive oil, skin-side up, for 2 minutes. When golden, flip the fillets and cook on the skin side for 5 minutes, or until cooked through.
Add the rest of the butter to the pan, allow it to bubble and then add the flaked almonds. Cook for a few minutes, then tip in the capers, parsley, lemon zest and juice. Warm through for about a minute, then serve the fish fillets on a plate and sprinkle over the zesty flaked almond mix. Serve with salads.

30 mins

2 serving

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