Ingredients:
4 trout, cleaned and rinsed
2 lemons, halved and thinly sliced
6 tablespoons butter, melted
1/2 cup sliced natural almonds
1/2 cup dry white wine
Salt and freshly ground black pepper
3 tablespoons finely chopped parsley
Preparation:
Preheat the oven to 180°C. Butter a shallow baking dish. Make a few diagonal slashes about deep on both sides of each fish. Arrange the fish side by side and tuck the lemon slices into the slashes.
Drizzle with 2 tablespoons of melted butter over the fish. Bake uncovered for 20 minutes or until the fish flakes easily with a fork.
Meanwhile, heat the remaining butter in a frying pan over medium heat. Add the almonds and cook, stirring, until lightly browned. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Mix in the parsley and season with salt and pepper. Transfer the fish to plates and spoon the almond mixture on top.
Serve while still hot with a nice salad. Enjoy!
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