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1/2 c. flour
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
3 tbsp. butter, divided
2 tbsp. olive oil
4 sm. whole trout (about 10 oz. each), cleaned (boned, if desired) or 4 trout fillets (about 5 oz. each)
6 tbsp. sliced almonds
2 tbsp. lemon juice
2 tbsp. minced parsley, divided
4 lemon wedges for garnish

Yields 4 servings. Preparation and cooking time: 20 minutes.

In pie plate, combine flour, thyme, salt, pepper and nutmeg.

Using 2 large skillets, divide 2 tablespoons butter and oil between them and heat. Dip trout in seasoned flour to coat. Saute trout, 2 to a skillet, in butter and oil over medium heat, about 5 minutes for whole fish and 2 minutes for fillets (if using only 1 skillet, simply cook half at a time).

Carefully turn with spatula and saute same amount of time until skin is browned and crisp and fish is just cooked through. Remove fish to platter.

Pour drippings from skillet into other and add remaining 1 tablespoon butter. Saute almonds over medium heat about 2 minutes, until golden brown. Add lemon juice and stir. Stir in 1 tablespoons parsley.

To serve, spoon sauce over fish and sprinkle with remaining 1 tablespoon parsley. Garnish with lemon wedges.

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