Gulf Classic Scamp – Lucy Buffett

Ingredients

• 4 scamp or trout fillets, 6 to 8 ounces each
• 2 teaspoons sea salt
• 2 teaspoons freshly ground black pepper
• 2 cups all-purpose flour
• 2 tablespoons extra-virgin, olive oil, plus more if needed
• 1 cup (2 sticks) plus 2 tablespoons (chopped into cubes) cold unsalted butter
• 1 cup white wine
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1 cup sliced almonds, toasted
• 1 tablespoon chopped fresh parsley