- 2 large trout fillets, sea trout or arctic char, pin-boned
- 200ml/7fl oz whole milk
- 2 tbsp ground almonds
- 2 tbsp flour, seasoned with salt and pepper
- 1 tbsp olive oil
- 50g/1žoz butter
- 2 tbsp flaked almonds
- 2 tbsp finely chopped parsley
- 1 tbsp chopped capers
- 1 lemon, juice and zest
- Dry the fish fillets with kitchen paper and set aside.
- Take two bowls, in one add the milk, in the other add the seasoned flour and ground almonds.
- Dip this fish fillets in the milk and then press into the almond flour mixture until completely coated.
- Heat a frying pan and add the olive oil and half the butter. Place the fish into the hot pan skin side up and fry for 2 minutes until the surface is golden-brown and crisp. Turn the fish over and cook on the skin side for 5 minutes, or until cooked through. Put the fish on a warm plate and set aside.
- Add the remaining butter to the frying pan, allow to bubble and then add the flaked almonds and cook for a few minutes until toasted. Add the parsley, capers, lemon zest and juice. Warm for about 30 seconds.
- Place the fish fillets on a serving plate and sprinkle over the flaked almond mixture. Serve with new potatoes and green beans.