Elevate the humble trout with a ground almond crust. A great dish for cooking in the wild.
Dry the fish fillets with kitchen paper and set aside.
Take two bowls, in one add the milk, in the other add the seasoned flour and ground almonds.
Dip this fish fillets in the milk and then press into the almond flour mixture until completely coated.
Heat a frying pan and add the olive oil and half the butter. Place the fish into the hot pan skin side up and fry for 2 minutes until the surface is golden-brown and crisp. Turn the fish over and cook on the skin side for 5 minutes, or until cooked through. Put the fish on a warm plate and set aside.
Add the remaining butter to the frying pan, allow to bubble and then add the flaked almonds and cook for a few minutes until toasted. Add the parsley, capers, lemon zest and juice. Warm for about 30 seconds.
Place the fish fillets on a serving plate and sprinkle over the flaked almond mixture. Serve with new potatoes and green beans.
