Preheat warming oven to 250F. Mix cornmeal and flour together. Add finely chopped shallots and stir. Add salt. Dredge fillets, one by one, in the flour and set aside on a drying rack.
Meanwhile, bring large saute pan to medium heat. Add olive oil. Working carefully, saute the trout fillets on each side, approximately 2 minutes per side, until brown. Return to plate and place plate in the oven.
Bring saute pan down to low, and white wine to deglaze. Scrape bits off bottom. Add butter. Add almonds and toast for a minute or so. Add juice from one lemon and chopped parsley, and cook for 3-5 minutes more. Spoon on top of trout fillets and serve.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 179 (30%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 76.3mg||23 %|
|Sodium 1017.6mg||35 %|
|Potassium 532.2mg||14 %|
|Total Carbohydrate 85.1g||25 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 79.6g|
|Protein 21.7g||31 %|
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Calories per serving: 592
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