ALMOND CRUSTED RAINBOW TROUT

2 Tbsp. melted butter
2 Rainbow Trout filets, rinsed and dried (substitute Tilapia, Halibut, Salmon or Whitefish)
3 Tablespoons all purpose flour
1/4 cup Panko bread crumbs
1 tsp. paprika or fish seasoning
1 large egg beaten
juice of half lemon
1 cup sliced almonds
1/4 cup FRESH minced Italian parsley
salt and pepper to taste
2 Tbsp. melted butter and mixed with
2-3 Tbsp. Lemon juice for drizzling.

METHOD:Preheat the oven to 375. Rub 2 Tbsp of the melted butter onto the bottom of a shallow baking dish.

Combine the 2 Tbsp. melted butter and the 2 Tbsp. lemon juice for drizzling and set aside.
Place the flour, panko crumbs, salt, pepper and paprika in a shallow dish.In a separate dish, mix the egg and lemon juice from 1/2 lemon

In a third dish, place the parsley and almonds.

Dredge the fish in the flour, then in the egg mixture draining off any excess, then in the almond mixture.Place the fish in the shallow baking dish adding and patting down any leftover almonds and bake for about 12 minutes. If using a thicker fish such as halibut or salmon extend baking time to 15 minutes.

Place 4 or 5 inches under the broiler for about about 3 minutes or til the almonds turn a light, golden brown. Don't overcook.
Drizzle the fish with the combined melted butter and lemon juice mixture.