TROUT WITH SUN DRIED TOMATOES AND OLIVES

INGREDIENTS

2 8oz trout fillet

2 tbs olive oil

1/2 a cup crushed almonds

1/2 tsp salt

1/2 tsp pepper

4 tbs spelt flour

1 egg beaten

2 tbs cut parsley

FOR THE SAUCE

1 onion sliced

2 tbs sun dried tomatoes

10 pitted olives

1 tbs olive oil

DIRECTIONS

Put the almonds on a plate, put the egg in a bowl, and the spelt flour in another plate. Sprinkle salt and pepper on the trout on both sides. Dip the trout in the flour, then in the egg, and then in the crushed almonds. In a large frying pan heat up the oil, put the fish inside the pan and cook for a few minutes on each side, set aside.

In a medium frying pan heat up 1 tbs of oil, add the onion, cook for 3 minutes, add the sun dried tomatoes and the olives, mix it all up for 2 more minutes and turn off.

Set the fish on a large plate, put the mixture of onions, sun-dried tomatoes and olives on top, and sprinkle cut parsley on top.