1 c. coarsely chopped blanched almonds
1/4 c. plus 2 tbsp. butter, melted
1 1/2 tbsp. fresh lemon juice
1 c. all-purpose flour
1 tsp. salt
8 (8-10 oz.) trout fillets
3/4 c. butter, divided
Garnish: lemon wedges dipped in minced parsley

Saute almonds in 1/4 cup plus 2 tablespoons melted butter in a large skillet over medium heat until golden brown. Stir in lemon juice. Remove from heat, and set aside.

Combine flour and salt; dredge fillets in flour mixture. Melt 1/4 cup plus 2 tablespoons butter in a large skillet over medium-high heat. Add half of fillets; cook 5 minutes on each side or until fish flakes easily when tested with a fork.

Remove to a serving platter and keep warm. Repeat procedure with remaining butter and fillets. Sprinkle with reserved almond mixture. Garnish, if desired.