Ingredients:
2 8 oz Rainbow Trout Fillets
3/4 cup butter
salt and pepper
1/2 cup parsley, finely chopped
1 lemon, juiced
1/4 cup almonds, sliced

Directions:
1. In a pan over medium high heat, place Trout Fillets skin side down in 1/4 cup of melted butter.
2. Season with salt and pepper.
3. Cook until browned and skin is crisp (about 2-3 minutes per side), and place on a serving platter.
4. In the same pan, brown 1/2 cup butter and season with salt and pepper. Stir in parsley, almonds and lemon juice. Pour over fish and
serve immediately.

Notes:
Recipe by George Simons - Friend of Gorton's