4    Trout - 8 oz each
1/2 c  Flour
4 tb Oil
4 tb Butter
4 oz Sliced almonds
2    Lemons; juiced
1/2 c  Pearl onions
Salt and pepper

Dredge the trout in the flour until well coated. Heat the oil in a
large frypan and saute the fish for 5 minutes on each side over medium
heat.

In another pan, melt the butter and saute the almonds until they are
light brown. Remove from the heat and set aside. To the fish, add the
wine, lemon juice and pearl onions and cook over low heat for a few
minutes. Test to see if the fish is done by inserting a knife along the
backbone. If the flesh comes away easily it is done.

Remove the fish to serving platter. Season the sauce with salt and
pepper and pour over the fish. Sprinkle with almonds and serve
immediately.