Cornmeal-Crusted Trout with Hazelnut Butter

Directions

Combine cornmeal and flour in pie pan.

Season with salt and pepper.

Coat trout with flour mixture.

Melt 1 tablespoon butter with ½ teaspoon oil in heavy large skillet over medium-high heat.

Add 4 trout pieces; cook until just cooked through, about 2 minutes per side.

Transfer to platter.

Melt 1 tablespoon butter with ½ tablespoon oil in same skillet.

Add remaining trout; cook until just cooked through.

Transfer to platter.

Wipe out any burned bits from skillet.

Melt 6 tablespoons butter in same skillet over medium-low heat.

Add nuts and sauté until brown.

Add lemon juice and boil until slightly thickened, scraping up any browned bits, about 1 minute.

Add parsley. Season with salt and pepper and pour over fish.

Garnish with lemon.