Baked Trout Amandine - cooking recipe

Ingredients

1/4 cup buttermilk
1/2 cup breadcrumbs
2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
1/2 teaspoon mustard powder
1/4 teaspoon salt
1 pinch black pepper
4 trout fillets, skin removed (about 1 lb/500 g total)
1/4 cup slivered almonds, chopped
1 tablespoon butter, melted

Preparation

Put the buttermilk in a shallow bowl. In another shallow bowl, mix breadcrumbs, parsley, mustard powder, salt and pepper. Dip the trouts in buttermilk, letting drain the excess , then put in the breadcrumbs flipping them to coat well (shake to remove the excess).
Put the trout fillets on a baking sheet that has oiled foil on it. Sprinkle almonds on them and drizzle with butter. Cook in a preheated oven of 450 F 8 to 12 minutes per inch of thickness or until it flakes easily with a fork.