Trout with almonds
Rinse the trout and pat dry with kitchen paper. Remove the heads if preferred.
Melt 25g/1oz of the low-fat spread in a large frying pan, and fry the fish for 5 minutes on each side until golden brown and cooked through. Transfer to serving plates and keep warm.
Melt the remaining low-fat spread in the juices in the pan. Add the almonds and fry until golden brown. Throw in the parsley, a little salt and pepper and the lemon juice. Spoon the sauce over the trout, and serve immediately with the potatoes.