1 Put flour in a large bowl. In a food processor or spice grinder, process the almonds and sage. Add to the flour and sprinkle on salt and pepper. 2 Coat each trout with mixture. Sprinkle the lemon zest, salt and pepper in the cavities of the fish. 3 Heat large skillet with oil over medium high heat. Saute the trout, turning once, until golden and crisp. About 10 minutes. Make 2 at a time or what fits int he pan.

This is a take off of the classic dish, but with crushed almonds that create a deliciously crisp crust to the fish.