1. Prep the Trout

Pat fillets dry with paper towels.

Season both sides with salt and pepper.

Spread flour in a shallow dish and dredge each fillet lightly, shaking off excess.

2. Fry the Fillets

Melt 4 tablespoons butter on a flat top grill or skillet over medium heat.

Place trout skin-side down and cook until golden and crispy.

Flip gently and cook just until flesh turns opaque, about 1 minute.

Transfer to a serving platter, flesh side up.

3. Make the Almond Brown Butter Sauce

Melt 1/2 cup butter in a small cast iron pan over medium heat.

Cook until butter turns golden brown and smells nutty (1–2 minutes).

Add a splash of chardonnay (optional).

Stir in almonds and cook until deep golden.

Remove from heat and stir in lemon zest, juice, parsley, salt, and pepper.

4. Serve and Enjoy

Pour the almond butter sauce generously over trout fillets.

Garnish with parsley or lemon wedges.

Serve hot and crispy for maximum flavor.