Trout Amandine

Instructions

1. Prepare the fish
   Pat the trout fillets dry with paper towels. In a shallow dish, combine the flour, salt, pepper, and paprika. Dredge each fillet in the seasoned flour mixture, shaking off any excess. Set aside on a plate.
2. Toast the almonds
   In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced almonds and cook, stirring frequently, until they're golden brown and fragrant, about 3-4 minutes. Be careful not to burn them. Remove the toasted almonds from the pan and set aside.
3. Cook the trout
   In the same skillet, add the olive oil and 2 more tablespoons of butter over medium-high heat. When the butter is melted and the oil is hot, add the trout fillets, skin-side down. Cook for 3-4 minutes until the skin is crispy, then carefully flip and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork. Transfer the fillets to a warm serving plate.
4. Make the amandine sauce
   Reduce heat to medium-low and add the remaining 2 tablespoons of butter to the skillet. When melted, add the lemon juice and stir to combine, scraping up any browned bits from the bottom of the pan. Cook for about 1 minute, then add the toasted almonds and capers (if using). Stir for another 30 seconds to warm through.
5. Serve
   Pour the amandine sauce over the trout fillets, ensuring each gets a good amount of almonds. Sprinkle with chopped parsley and serve immediately with lemon wedges on the side for an extra burst of citrus.