Trout with Brown Butter and Almonds

There hasn't been a tonne of cooking going on at home recently. I've been busy or away or some other lame excuse. But this is from a little over a week ago and I was so pleased about how it turned out I thought I would post about it now. It was quite a simple dish that packed an punch. It began with the trout that was seasoned with salt and pepper then cooked skin side down in a fry pan to get it nice and crispy and then when it was almost done flipped over and finished cooking. Once the fish was cooked it was taken out of the fry pan and more butter than I care to admit to was added and cooked until it was just getting brown. The chopped almonds were added and then just as the butter was getting to where I wanted it, I squeezed in a whole whack of lemon juice then spooned my brown butter with almonds sauce over the fish which was on the plate neatly stacked on top of a mixture of wilted spinach and lentils.
I loved this dish for a lot of reasons. I didn't overcook the fish. The skin was crispy. The brown butter and almonds was a fantastic flavour. I loved the texture of the almonds against the soft fish. And it was so simple.