Trout Amandine

Instead of fillets of fish I asked my fish poacher for two trout, gutted, de-boned, and beheaded. Laying each fish flat, skin side down on the pan, I seasoned each with salt, pepper, and a bit of fresh lemon zest before I set them in the oven at about 350 degrees.

Turning my attention to the almonds, I chopped about 1/4 cup and added them to an already heated frying pan. You'll want to stir them frequently so they toast rather than cook and burn, for approximately 5 minutes. Transfer the nuts to a plate.

Wipe out the frying pan and add 4 tablespoons of butter, the juice from one lemon, and about a quarter cup of minced fresh flat leaf Italian parsley. Stir in the almonds and season with a bit of salt and pepper.

At this point the fish should be thoroughly cooked, tender, and moist. Once the fish have been plated, spoon the sauce over. I served it alongside fresh orzo that boiled with a bit of butter and lemon in the water and fresh brussel sprouts.