• 2 trout fillets (about 6 oz. each)
• 1/2 tsp. lemon pepper
• 3 tsp. butter, divided
• 2 T. thinly sliced almonds
• 1 T. lemon juice
• lemon wedges and parsley sprigs for garnish

Preparation -
Rinse the trout fillets and pat dry. Sprinkle with lemon pepper; set aside. Place 1 teaspoon butter in 9" glass pie plate. Microwave, uncovered, on full power for 45 seconds, or until melted. Stir in the almonds; toss to coat. Microwave on full power for 3 minutes, or until light golden brown, stirring once; set aside. Place the remaining 2 teaspoons margarine in a microwave-safe 7" x 11" (or similar size) baking dish. Microwave on full power for 45 seconds or until melted. Stir in the lemon juice. Arrange the trout fillets, skin side down, in the dish. Tuck under any thin edges to make an even thickness. Cover loosely with waxed paper. Microwave on full power for 2-1/2 minutes or more... cook just until the fish flakes easily when tested with a fork. Let stand, covered, for 2 minutes. Transfer the trout to warm, individual serving plates. Sprinkle with toasted almonds. Serve immediately with lemon wedges and parsley garnish.

recipe courtesy of The National Fisheries Intstitute, Inc