Use the best smoked streaky bacon you can find here.
2rainbow trout (400gm each), scaled and gutted Seasoned plain flour, for dusting150 gmbutter, chopped2 tbspolive oil6rashers streaky bacon, cut into pieces2 tbsprosemaryFinely grated rind and juice of 1 lemon60 gmroast almonds, coarsely chopped½ cup(loosely packed) flat-leaf parsley, tornSteamed green beans and lemon wedges, to serve
Preheat oven to 180C. Heat a large frying pan over medium heat and dust trout with flour, shaking off excess. Add 50gm butter and half the oil to pan. When butter foams, add trout and fry, turning once, until golden brown (2-3 minutes each side). Transfer to a roasting pan and bake until just cooked through (3-4 minutes).
Meanwhile, heat remaining oil in a clean frying pan over medium heat, add bacon and fry until crisp (3-4 minutes). Transfer bacon to a plate, drain oil from pan, return to heat, add remaining butter and stir until starting to foam. Add rosemary and cook until butter is nut-brown (2-3 minutes). Stir in lemon rind and juice, and almonds, then remove from heat. Pour butter over trout, top with bacon and parsley and serve with green beans and lemon wedges.