Trout with Almond Butter
Preehat the oven to 220°C (approximately 430°F). Rinse the trout and pat dry. Season inside and out with lemon juice, salt and pepper. Place some parsley sprigs in each cavity. Heat oil in an ovenproof skillet. Dredge the trout in flour and place into the hot pan.
Bake 10 minutes, then turn carefully and bake until the fish is easily pierced with a knife, about 10 minutes longer. Arrange the trout on a plate and keep warm. Wipe the pan to remove any fat, add the butter and let it foam in the pan, add the almonds and heat until lightly golden, then a little lemon juice and chopped parsley. Spoon the almond butter over the trout and serve with potatoes.