Roasted Brook Trout with Almond Butter Sauce

Salt the ready-to-cook brook trout, sprinkle with lemon juice. Turn in flour, shake off excess flour and fry in hot olive oil on both sides for about 12 minutes until juicy. Meanwhile, for the almond butter sauce, finely crush half of the sliced, toasted almonds and mix with the prepared whipped butter sauce. For the tomato tapenade, mix olive oil, lemon juice, salt and pepper. Lightly salt the diced tomatoes and stir in with the quartered olives and chopped basil. Arrange the finished brook trout on warmed plates and top with the warm almond butter sauce. Sprinkle with the remaining almonds and surround with tomato tapenade.

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