Pat the trout dry and season with salt and pepper.

Place the sweet potato starch into a large bowl. Dip each filet into starch and shake off the excess. Transfer to a plate.

Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Once hot, add the filets skin-side down. Use a metal flipper to press the trout into the skillet as it cooks. Fry the fish skin-side down for 3 to 4 minutes until the skin is very crisp and the fish releases easily.

Flip and cook the fish for 1 to 3 minutes until the filet reaches 145ºF. Transfer to a serving platter. Tent the platter with foil and wipe out the skillet.

Keep the skillet on medium-high heat. Add 1 tablespoon extra virgin olive oil and 2 tablespoons butter. Once the butter melts, add the shallot and cook for 2 to 3 minutes–stirring often–until it softens.

Add the sliced almonds and cook for 1 to 2 minutes. Pour in the sweet vermouth and bring to a boil. Reduce the heat to medium and simmer rapidly for 2 minutes until it reduces. Add a pinch of salt.

Add the parsley and lemon juice and reduce heat to low. Simmer for 1 to 2 minutes. Taste and add salt and pepper. Turn off the heat.

Spoon the almond sauce over the trout filets. Garnish with more minced parsley and serve with lemon wedges on the side. Enjoy!