2 lightly packed cups fresh, clean parsley leaves
zest of one lemon
1/4 cup sliced almonds
1/4 cup grated parmesan cheese
1 small, peeled clove of garlic
approx. 1/3 - 1/2 cup olive oil
1 - 2 whole trout, filleted (2 or 4 sides/fillets total)
approx. 1/4 - 1/3 cup all-purpose flour
1 large egg, beaten with 1 Tbs water
approx. 1/3 - 1/2 cup coarsely chopped sliced almonds
1- 2 Tbs olive oil for sauteing trout
Add the parsley to a blender, add the lemon zest, 1/4 cup sliced almonds, 1/4 cup grated parmesan cheese, 1 small clove of garlic and start with 1/4 - 1/3 cup olive oil and puree everything until it's nice and smooth.
You'll probably need to add more olive oil, and stop the machine and press the leaves down a bit, and you want it to be somewhat thick when it's done.
Once the pesto's done and out of the blender, it's time to cook the trout.
Dredge one fillet at a time, flesh side only, first in a little all-purpose flour, then lightly in 1 egg beaten with 1 Tbs of water and then press it into a plate of coarsely chopped sliced almonds.
Next, add a little splash of olive oil to a large heavy bottomed nonstick pan on medium to medium high heat and, when the oil's hot, carefully add the trout, almond side down.
Stay with that, you want the almonds to be a nice golden brown, and then flip the fish over, turn the heat down a bit and finish cooking it through on the second side.
Serve with pesto on top and a squeeze of fresh lemon juice.
Depending on how much trout you cook, there may be leftover pesto. Use it as a pasta sauce if you like.
Buy the trout already filleted or have the fishmonger do it for you at the seafood counter.