2 trout fillets (about 6 ounces each)
1/2 teaspoon lemon pepper
1 tablespoon margarine, divided use
2 tablespoons toasted sliced almonds
1 tablespoon lemon juice
Lemon wedges and parsley or watercress sprigs for garnish


1. Pat trout dry and sprinkle with lemon pepper. Set aside.
2. Place 1 teaspoon margarine in 9-inch glass pie plate. Microwave, uncovered on high for 45 seconds, or until melted. Stir in almonds; toss to coat. Microwave on high for 3 minutes, or until lightly golden brown, stirring once. Let stand 5 minutes, then reserve.
3. Place remaining 2 teaspoons margarine in microwave-safe (7 x 11 inch) dish. Microwave on high for 45 seconds to melt. Stir in lemon juice. Coat fish with mixture and arrange skin side down in dish. Tuck under thin edges to make an even thickness. Cover loosely with waxed paper. Microwave on high for 2 1/2 minutes and allow to stand, covered, for 2 minutes. Cook just until fish flakes easily when tested with a fork.
4. Transfer fish to warm plates and sprinkle with almonds. Serve immediately with lemon wedges and parsley garnish.

You may substitute catfish, sole, flounder or ocean perch for the trout.

Trout Amandine
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