Sautéed Trout with Tomato Caper Sauce

Ingredients

• 1 ½ pound(s) trout
• ½ teaspoon(s) salt and pepper
• 2 ounce(s) almonds - slivered and toasted
• extra capers for garnish
• 2 tablespoon(s) olive oil
• SAUCE:
• ¾ cup(s) flour
• + 14 more ingredients
• • ¾ cup(s) milk
  • 4 tablespoon(s) unsalted butter
  • 3 tomatoes - roma, sliced thin or diced
  • 6 tablespoon(s) parsley -fresh and chopped
  • lemon - juiced
  • 1 ½ teaspoon(s) capers - drained
  • RICE:
  • 1 cup(s) rice
  • 2 tablespoon(s) butter
  • 5 stalk(s) celery - sliced thin
  • 4 green onions - chopped
  • lemon - juiced and zested
  • 1 lemon - sliced for garnish
  • TROUT:

Combine flour, salt and pepper in a shallow dish. Pour milk into another shallow dish. Heat 2 tablespoons of oil in a frying pan. Dip the fish fillets in the milk and then in the flour mixture. Turn to coat completely. Place in the frying pan, two at a time and sauté until lightly browned and...

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