Ingredients:
1 Rainbow Trout Fillet
2 Tbsp lemon juice
Salt and Pepper
2 Tbsp olive oil
2 Tbsp sliced almonds
1 Tbsp fresh parsley, finely chopped

Directions:
1. Sprinkle trout with 1 Tbsp of the lemon juice and season with salt and pepper.
2. Sauté trout, flesh side down, in olive oil for 2 minutes and turn.
3. Add almonds to sauté pan, surrounding trout and sautè 2 minutes longer.
4. Sprinkle trout with remaining juice and parsley.
5. Plate trout and top with sautéed almonds.
6. Serve immediately