Dry the trout fillets with kitchen paper.
Place milk in one bowl and mix seasoned flour with ground almonds in a second bowl.
Dip fillets into the milk and dredge in the almond mixture until coated.
Heat olive oil and 25g of butter in a frying pan.
Fry fish skin-side up for 2 minutes then turn and cook skin-side down for 5 minutes.
Transfer fish to a warm plate.
Melt remaining 25g of butter in the pan and toast flaked almonds for 2 minutes.
Stir in parsley, capers, lemon zest, and lemon juice then heat for 30 seconds.
Pour the almond butter over the fish and serve with vegetables.