Trout with toasted almonds and lemon-infused olive oil

Serves: 4

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Total Time: 30

Prep Time: 10

Cook Time: 20

• 50 gram(s) butter
• 50 gram(s) plain flour
• 8  boneless fillets of trout, about 115g each
• 75 gram(s) flaked almonds
• For the lemon-infused olive oil
• 150 ml (¼pt) olive oil
• Zest and juice of 1 unwaxed lemon

Method

1. Begin by making the lemon-infused olive oil. Pour the olive oil into a small saucepan, add the zest and juice of the lemon. Heat very gently for 10 minutes, then set aside for a couple of minutes, but do not allow to cool completely.
2. Over a medium heat, gently melt the butter in a large frying pan. Add a tiny amount of the lemon oil to prevent the butter from burning. Put the flour in a shallow bowl and season. Dip the flesh side of the trout in the flour and pan-fry in the butter on a medium heat for 3-4 minutes on each side. When the fish is cooked, turn off the heat, scatter the almonds over the fish and allow them to warm up in the heat of the pan.
3. To serve, transfer the fish and almonds onto plates and drizzle lightly with the warmed lemon-infused olive oil.

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