Trout Amandine - cooking recipe

Ingredients

1/4 cup butter
1/2 cup blanched slivered almond
3/4 teaspoon salt, divided
1 tablespoon fresh lemon juice
3/4 cup all-purpose flour
1/2 teaspoon pepper
1/2 teaspoon chopped fresh thyme
3/4 cup vegetable oil
6 trout fillets or 6 bass fillets
milk
2 tablespoons chopped fresh parsley

Preparation

Melt butter in a saucepan over medium heat.
Saute almonds in butter until golden.
Add 1/4 teaspoons salt and lemon juice; remove from heat. Set aside.
Combine remaining 1/2 teaspoons salt, flour, pepper, and thyme.
Heat oil in a large skillet over medium-high heat.
Dip fillets in milk; dredge in flour mixture.
Fry fillets, 2 at a time until browned on both sides; drain in paper towels.
Remove to a serving dish; drizzle with almond butter sauce, and sprinkle with parsley.