8 slices of bacon
4 trout (heads left on)
1/4 c. almonds (slivers)
1 lemon (quartered)
4 sprigs parsley
Flour
Salt
Pepper

Fry bacon in large skillet and drain on paper towels. Lightly flour trout and place in hot skillet. Brown quickly in bacon grease, turn, add almonds and brown the other side. Season with salt and pepper. Serve with bacon, almonds, and lemon. Top with parsley.