The Flavors of Olive Oil
by Deborah Krasner (Simon & Schuster)

RECIPE

PAN-FRIED TROUT WITH POLENTA CRUST AND ALMONDS
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1 cup instant polenta
2 whole trout, split and boned, rinsed and patted dry
2 tablespoons olive-y and peppery olive oil
1 lemon, cut into 4 wedges
2/3 cup slivered blanched almonds
Yields 4 servings.

Pour the polenta onto a piece of parchment paper, waxed paper or a plate and dredge each piece of tout in the polenta, coating both sides. Shake off the excess.

Heat a cast-iron frying pan, and when it is hot, add 1 tablespoon of the olive oil. When the oil is hot, carefully add the fish. Brown the fish on both sides, about 4 minutes per side. Put one piece on each of four dinner plates, along with a wedge of lemon.

Pour off any fat in the pan. Immediately heat the remaining 1 tablespoon of olive oil in the same pan and brown the almonds over medium-high heat, stirring constantly and carefully as they start to brown. As soon as they are golden and aromatic, pour the almonds and oil over the fish. Serve immediately.

See also BAKED CHERRY TOMATOES PAOLA