|Flour||1⁄4 Cup (4 tbs)|
|Cornmeal||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Cooking spray||1 Tablespoon|
|Slivered almonds||3 Tablespoon|
|White wine||2 Tablespoon|
Preheat oven to 400°.
Combine cornmeal, flour, salt and pepper.
Dip fillets in skim milk then dredge in cornmeal mixture.
Coat a baking rack (a cake cooling rack works well) with cooking spray; place rack in a jelly roll pan.
Place trout fillets on rack and bake for 15-20 minutes or until fish flakes easily when tested with a fork.
Meanwhile, saute almonds in margarine; add wine.
Pour evenly over cooked fish.
Serve with a lemon wedge.