3/4 cup ground almonds
Salt and freshly ground black pepper to taste
Pinch cayenne pepper
1 Tbsp. chopped parsley,
2 trout fillets
1/4 cup flour
1 large egg beaten with 2 Tbsp. milk
2 Tbsp. vegetable oil
Lemon wedges for garnish

Combine the almonds, salt, black pepper, cayenne and parsley in a small  bowl, and then set aside. Coat the trout in flour, shaking off excess. Dip in egg mixture, ensuring the fillets are evenly coated. Coat in almond mixture, gently pressing it on. Heat the oil in a large non-stick skillet over medium, to medium-high heat. Cook the trout 3-4 minutes per side, or until cooked through and golden. Garnish with lemon wedges and serve.

The pleasing, nutty crust locks in the fine flavour of the fish.