Trout with Almonds

(SERVES 4)

• 4 small rainbow trout, cleaned
• 40 g/1 ½ oz/3 tbsp low-fat spread
• 25 g/1 oz/ ¼ cup flaked (slivered) almonds
• 30 ml/2 tbsp chopped parsley
• Salt and freshly ground black pepper
• A squeeze of lemon juice

To serve:

• 450 g/1 1b potatoes, boiled Peas

Rinse the fish and dry on kitchen paper. Remove the heads., if preferred, Melt 25 g/1 oz/2 tbsp of the low-fat spread in a large frying pan (skillet) and fry (sauté) the fish for 5 minutes on each side until golden brown and cooked through. Transfer to a warmed plates and keep warm. Melt the remaining low-fat spread in the juices in the pan. Add the almonds and fry until golden brown. Throw in the parsley, a little salt and pepper and the lemon juice. Spoon over the trout and serve with plain boiled potatoes and peas.