Preparation

1 Pat trout dry and sprinkle with lemon pepper. Place 1 teaspoon margarine in 9-inch glass pie plate.

2 Microwave, uncovered on high for 45 seconds, or until melted. Stir in almonds; toss to coat.

3 Microwave on high for 3 minutes, or until lightly golden brown, stirring once.

4 Let stand 5 minutes and reserve. Place remaining 2 teaspoons margarine in a microwave-safe (7 x 11 inch) dish.

5 Microwave on high for 45 seconds to melt. Stir in lemon juice. Coat fish mixture and arrange skin side down in dish.

6 Tuck under thing edges to make an even thickness.

7 Cover loosely with waxed paper. Microwave on high for 2 1/2 minutes and allow to stand, covered, for 2 minutes.

8 Cook just until fish flakes easily when tested with a fork.

9 Transfer fish to warm plates and sprinkle with toasted almonds.

10 Serve immediately with lemon wedges and parsley garnish.

Source: National Fisheries Institute