Almond-Crusted Trout with Dill

Almonds give the trout a crispy crust. You can add flounder to trout, and pecans or walnuts to almonds.
Preheat the oven to 400°F.Put the almonds, panko, and 1 tablespoon of dill in the bowl of a mini food processor; chop until finely ground. Place the almond mixture in a shallow dish. Pour the flour into a shallow dish. Put the egg in a shallow dish.Sprinkle the fillet with salt and pepper. Roll in flour, shaking off any excess. Dip in the egg; roll in the almond mixture, pressing until it sticks.Preheat a heatproof skillet over medium-high heat. Pour the oil into the pan; stir to coat. Add the fillets to the pan; cook for 4 minutes or until lightly browned. Turn the fillets upside down; place the pan in the oven. Bake at 400 ° F for 4 minutes or until the fish is easily delaminated when tested with a fork. Sprinkle with the remaining 1 1/2 teaspoons of dill. Serve with lemon wedges.