Two rainbow trout filets lightly breaded, gently fried,
drizzled with lemon butter, and topped with almonds
Ruby Tuesday Restaurant Copycat Recipe
4 trout fillets
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon butter
6 tablespoons sliced almonds
1 tablespoon fresh lemon juice
Sprinkle the trout with salt and pepper. Dust the fish filets in the flour. Heat the olive oil and butter on medium high heat. Add the fish filets and cook until light brown on both sides. Remove from pan and cover to keep warm.
Return the pan to the heat and add 1 tablespoon of butter. Add the almonds and saute, then add the fresh lemon juice. Heat it through, then spoon over the fish filets. Serve with additional lemon wedges.