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Ingredients
  • 2 (5- to 6-ounce) speckled trout fillets or other fillets from a smallish fish (may substitute catfish, drum or sole)
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup all-purpose flour
  • 1 tablespoon olive oil or canola oil
  • 4 tablespoons salted butter, plus more if needed, divided
  • Juice of ½ lemon (about 2 teaspoons)
  • 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
  • ¼ to ½ cup sliced almonds
Steps
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