Sauteed Trout with Almonds and White Wine

2   Trout fillets with skin
0.25 cup 60 ml   White Flour
0.25 cup 60 ml   White Wine, preferably dry
2 tbsp 30 ml   Lemon Juice
0.25 cup 60 ml   Almonds, flaked or slivered
3 tbsp 45 ml   Flat leaf Parsley, chopped
1. Pat each side of the trout with flour, covering the fish completely. Heat the wine in a skillet and cook the trout, skin side down until its golden brown and crisping. Flip the fish fillets and cook for another 1-2 minutes until it is just done.

2. Remove the fish from the skillet. Stir in the almonds and add a dash of salt and pepper. Cook swirling the nuts for a couple minutes, then stir in the parsley and lemon juice. Spoon the sauce over the fish and serve.