pan-fried rainbow trout with almond and sage

pan-fried rainbow trout with almond and  sage
Serves 4

4 x 350g whole rainbow trout
Plain flour, to dust
1/3 cup (80ml) olive oil
1/2 bunch sage, leaves picked
1 cup (80g)almond flakes
50g unsalted butter
150ml brandy
Lemon wedges, to serve

Preheat the oven to 200°C. Dust each trout lightly with flour. Heat 2 tbs oil in each of 2 large ovenproof frypans lor 1 roasting pan} over medium high heat. Place trout in the pans, season with salt and pepper, and cook for 1 minute each side. Sprinkle with sage and almonds. 

Place pans in the oven and cook for 4 minutes, or until the almonds are toasted and fish are just cooked. Return pans to the stovelop, add butter to the pan and cook for another 2 minutes over medium heat, basting fish with butter and carefully turning fish once, until butter has browned. Transfer fish to serving plates, then add brandy to pan and swirl, scraping the bottom of the pan. Pour pan juices over fish and serve with lemon wedges.