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Sprinkle trout with salt and pepper.
Dust the fish filets in the flour.
Heat the olive oil and butter on medium high heat.
Add fish filets and cook until light brown on both sides.
Remove from pan and cover to keep warm.
Return pan to heat and add 1 T butter.
Add the almonds and saute, then add the fresh lemon juice.
Heat it through, then spoon over the fish filets.
Serve with additional lemon wedges.
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