In a large non-stick or cast iron skillet over medium-high heat, brown the potatoes and onions in the butter for 10 minutes or until the potatoes are tender-crisp. Add the green beans. Cover and cook for 10 minutes or until the vegetables are tender, stirring frequently. Season with salt and pepper.
Meanwhile, place the flour in a shallow dish or sealable plastic bag. Dredge the trout in the flour and shake to remove any excess.
In another large non-stick or cast iron skillet over medium heat, brown the trout in the butter for 5 minutes on each side or until cooked through. Set aside. Season with salt and pepper.
Brown Butter and Almonds
In a small pot over medium-high heat, brown the almonds in the butter, stirring constantly. Add the capers and cook for several seconds. Quickly pour the mixture into a bowl to avoid burning.
Drizzle the trout with the brown butter and almonds. Serve with the vegetables and lemon wedges.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.