Four fresh trout fillets
1 cup milk
1/2 cup sliced almonds
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon extra-virgin olive oil
3 tablespoon butter
2 garlic cloves, smashed and peeled
1/4 cup finely chopped parsley
1 1/2 tablespoons drained capers
3 tablespoons fresh lemon juice
Pour milk in a shallow dish and place the trout fillets in the milk. Set aside.
Lightly toast the almonds in a sauté pan. Reserve.
Combine flour, salt, pepper, and cayenne pepper in a small, flat dish.
Dredge the fillets in the flour mixture on both sides. Let sit five minutes.
Heat a large sauté pan over medium-low heat. Add olive oil and butter. Add trout fillets and cook 2-3 minutes, flip and repeat on other side. Transfer cooked fillets onto plates or a metal rack and keep warm.
Add garlic to same sauté pan and swirl it around. Turn off heat and add parsley, capers, lemon juice and toasted almonds, mix with spatula to combine.
Spoon sauce over the fillets and serve immediately.