Edith Harris' Almond Crusted Trout - cooking recipe

Ingredients

6 (4 or 5 oz.) trout
salt and pepper
1/2 c. soft bread crumbs
6 Tbsp. chopped almonds
6 Tbsp. butter, softened
2 eggs
4 Tbsp. lemon juice
1/2 tsp. tarragon, crumbled

Preparation

Salt and pepper fish.
Combine remaining ingredients.
Spread over skin side of fish.
Bake at 400\u00b0 until fish flakes with fork.