Preparing the Trout

1. Pat the fillets dry with paper towels. This crucial step ensures you’ll achieve that coveted crispy skin.
2. Season your trout: Salt and pepper on both sides of the fillet.
3. Mix the coating. Combine all-purpose flour with the cornmeal on a shallow plate.
4. Dredge the fillets. Lightly coat the flesh side of each trout fillet in the seasoned flour mixture, shaking off any excess. Leave the skin side unfloured for best results.

Cooking the Perfect Fillets

1. Heat your pan. In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat until the butter stops foaming.
2. Cook skin-side down first. Place the trout fillets skin-side down in the hot pan. Cook undisturbed for about 3-4 minutes until the skin is golden and crispy.
3. Flip with care. Gently turn the fillets and cook for an additional 2-3 minutes until the flesh is opaque and flakes easily with a fork.
4. Transfer to a warm plate. Remove the trout and cover loosely with foil to keep warm while you prepare the sauce.

Creating the Almondine Sauce

1. Toast the almonds. Using the same skillet, add the sliced almonds and toast over medium heat until golden brown and fragrant, about 2-3 minutes. Watch carefully as they can burn quickly! I keep burning them. 😮
2. Build the sauce base. Add the remaining butter to the pan and let it melt, then cook for just 30 seconds until fragrant.
3. Add the capers. Toss in the drained capers and cook for another minute.
4. Finish by adding brightness to the dish. Pour in the lemon juice and stir to combine all the flavors, making sure to scrape up any browned bits from the bottom of the pan. Sometimes, I like to add a little more butter; it makes the sauce richer. Just be cautious—if you’re unsure, add it a little at a time.
5. Bring it all together. Remove from the heat, top the fillets, and stir in the green onions.

Final Assembly

1. Plate your creation. Place the crispy trout fillets on individual plates or a serving platter.
2. Dress with sauce. Spoon the hot almondine sauce generously over each fillet.
3. Add final touches. Garnish with additional onion greens and serve with mashed potatoes on the side.