Rainbow trout with almonds, bacon and green beans – Gourmet Traveller

Ingredients

• 2 rainbow trout (400gm each), scaled and gutted
• Seasoned plain flour, for dusting
• 150 gm butter, chopped
• 2 tbsp olive oil
• 6 rashers streaky bacon, cut into pieces
• 2 tbsp rosemary
• Finely grated rind and juice of 1 lemon
• 60 gm roast almonds, coarsely chopped
• ½ cup (loosely packed) flat-leaf parsley, torn
• Steamed green beans and lemon wedges, to serve