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Trout Amandine

2 (6-ounce) trout fillets
1/2 teaspoon lemon pepper seasoning
1 tablespoon butter or margarine, divided use
2 tablespoons sliced almonds
1 tablespoon lemon juice

1. Pat trout dry and sprinkle with lemon pepper. Place 1 teaspoon butter in a 9-inch glass pie plate. Microwave, uncovered on HIGH for 30 seconds, or until melted. Stir in almonds; toss to coat. Microwave on HIGH for 3 minutes, or until lightly golden brown, stirring once. Set aside while preparing fish.
2. Place remaining 2 teaspoons butter in an 11 x 7-inch microwave-safe dish. Microwave on HIGH for 30 seconds or until melted. Stir in lemon juice. Coat fish on both sides with butter and lemon juice mixture and arrange skin-side down in dish. Tuck under thin edges to make fillets an even thickness. Cover loosely with waxed paper and microwave on HIGH for 2 1/2 minutes, or until fish just begins to flake easily when tested with a fork. Allow to stand, covered, for 2 minutes. Transfer fish to warm plates and sprinkle with toasted almonds. Serve immediately with lemon wedges and parsley for garnish, if desired.

Makes 6 servings.

Recipe provided courtesy of National Fisheries Institute.