This has to be one of our all-time favorite fish recipes. We have it often.
2 Tablespoons sliced almonds
3 Tablespoons butter, divided use
2 teaspoons vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
2 boneless, skinless trout fillets ( I use tilapia)
1/4 cup fresh parsley leaves
1/4 cup dry white wine
1 Tablespoon plus 1 teaspoon fresh lemon juice
Toast almonds in oven or on top of stove for 4-5 minutes. Remove the almonds and set aside until the fish is done.
Meanwhile, begin heating 1 Tablespoon of the butter and the vegetable oil over medium heat in a 12-inch nonstick skillet. Salt, pepper, and flour the fish. Shake off the excess flour. Add the fillets to the skillet.
Cook the fillets until they are golden brown brown on one side, 4-5 minutes. While the fish cooks, chop parsley leaves until finely chopped and set aside. Turn the fish and cook until the fillets are brown on the second side, about 4 minutes more. They should flake easily with a fork. Remove each fillet to a serving plate.
Add the wine to the skillet, scraping the bottom to remove any brown bits. Add the lemon juice. Add the remaining 2 tabelspoons butter to the skillet, cut it into 2 pieces and swirl the butter in the skillet just until it melts. Remove the skillet from the heat.
To serve, drizzle the butter mixture evenly over the fillets. Scatter 1 Tablespoon toasted almonds and some parsley over each fillet. Serve at once.