👨‍🍳 作り方

1. 1

   Pat the trout fillets dry with paper towels. Season both sides generously with salt and pepper. Dredge the flesh side of the fillets lightly in flour, shaking off any excess.

2. 2

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the trout fillets, skin-side down, and cook for 4-5 minutes until the skin is crisp and golden.

3. 3

   Flip the fillets and cook for another 3-4 minutes, or until the fish is cooked through and flakes easily with a fork. Remove the trout from the skillet and set aside on a plate.

4. 4

   In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter and the sliced almonds. Cook, stirring frequently, until the almonds are golden brown and fragrant, about 2-3 minutes. Be careful not to burn them.

5. 5

   Stir in the lemon juice, lemon zest, and chopped parsley. Cook for another minute until the sauce is slightly thickened.

6. 6

   Return the trout fillets to the skillet and spoon the almond-lemon butter sauce over them. Serve immediately.