Prep the trout fillets: Wash each trout fillet clean with water and pat them dry with some paper towels. Follow this up by sprinkling on some salt and pepper to the flesh of each fillet. Finally, dredge each fillet in the ⅓ cup of flour and use your hands to pat of any excess flour.

Cook the trout: Pour the 2 tablespoons of olive oil into either a large pan or skillet and place it over medium-high heat. Carefully place each trout fillet into the pan flesh side down, and let them cook undisturbed for 4 to 5 minutes. You don’t want to overcrowd your pan during this step so you might have to do this in batches. Then flip each fillet over and let them continue to cook for an additional 4 to 5 undisturbed. Finally, remove the cooked trout fillets from the pan and set them aside on a plate.

Make the almondine sauce: Wipe the pan/skillet clean with a towel and place it back over the medium-high heat. Toss in the butter and let it melt. Then toss in the sliced almonds and cook them in the melted butter until it has taken on a nice brown color, about 3 to 4 minutes. Then take the pan/skillet off of the heat, pour in the lemon juice, and mix everything together.

Place each trout filet on a separate plate and spoon some of the pan sauce over each. Sprinkle on some minced parsley, and enjoy!