Melt butter in skillet. Dredge trout in flour. Saute trout for 2 to 3 mnutes and flip. Remove to a warm place. Saute almonds until light brown; add white wine, lemon juice, parsley and butter. Shake the pan until butter is melted and serve over fish.
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|Serving Size: 1 Serving (412g)|
|Recipe Makes: 1|
|Calories from Fat: 389 (42%)|
|Amt Per Serving||% DV|
|Total Fat 43.2g||58 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 201.2mg||62 %|
|Sodium 368.5mg||13 %|
|Potassium 990.7mg||26 %|
|Total Carbohydrate 81.4g||24 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 79.8g|
|Protein 50g||71 %|
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Calories per serving: 926
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