Panfried Trout with Almonds and Parsley

• 1 tablespoon plus 2 teaspoons neutral-lasting oil, such as canola or safflower
• 4 skin-on trout fillets (preferably U.S. farmed)
• Coarse salt and freshly ground pepper
• 3 ounces raw whole almonds, coarsely chopped
• 1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
• Finely grated zest plus freshly squeezed juice of 2 lemons

1. Heat 1 teaspoon oil in a large skillet over medium-high.
2. Season fillets with 3/4 teaspoon salt, dividing evenly, and pepper.
3. Gently place 2 fillets in skillet, skin side up.
4. Reduce heat to medium, and cook until golden brown on one side, 4 to 5 minutes.
5. Carefully flip fish, using two spatulas if necessary.
6. Cook until slightly flaky in the center when pierced with a fork, about 2 minutes more.
7. Transfer fish to a serving platter; keep in a warm spot.
8. Wipe out skillet, and repeat with 1 teaspoon oil and remaining 2 fillets.
9. Wipe out skillet again; add remaining 1 tablespoon oil and the almonds.
10. Cook over medium heat, stirring, until almonds start to turn golden, about 1 minute.
11. Remove from heat, and immediately add parsley and lemon zest; stir to combine.
12. Stir in lemon juice; as soon as it starts to bubble, pour sauce over fish.
13. Serve immediately.
14. (Per Serving)
15. Calories: 315
16. Saturated Fat: 2.7g
17. Unsaturated Fat: 19.3g
18. Cholesterol: 45.8mg
19. Carbohydrates: 7.4g
20. Protein: 21.8g
21. Sodium: 410mg
22. Fiber: 3.3g

oil, skinon, salt, whole almonds, parsley, lemons

Taken from www.epicurious.com/recipes/food/views/panfried-trout-with-almonds-and-parsley-394149 (may not work)