• 1 cup blanched whole almonds
• 3 or 4 slices hearty French or Italian bread, crusts removed, cut into 2-inch cubes (about 2 cups)
• 6 tablespoons unsalted butter
• 1 medium onion, finely diced
• 2 cloves garlic, finely minced
• 6 tablespoons finely minced fresh parsley
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon grated lemon zest (optional)
• Salt and freshly ground pepper
• Grated nutmeg
• 6 boned trout with head and tail, about ½ pound each
• Olive oil for brushing the fish
• Lemon wedges for serving

Preheat the oven to 400°F. Toast the almonds on a baking sheet until golden, about 8 minutes. Let cool completely. Process the almonds with pulses in a food processor until crumbly but with some chunks or chop them by hand. Place in a mixing bowl. Process the bread to crumbs and combine with the almonds.

Melt the butter in a small skillet over medium heat. Add the onion and cook until almost transparent. Add the garlic for the last 2 minutes of cooking time. Stir the onion mixture into the almond mixture, then stir in the parsley, Parmesan, and lemon zest if using. Season to taste with salt, pepper, and a little nutmeg.

Spoon the stuffing mixture into the cavities of the trout and sew the openings closed with a large sewing needle and white thread.

Heat the grill or broiler. Brush each fish with olive oil and sprinkle lightly with salt and pepper. Grill or broil until just cooked through, about 4 minutes each side. (The trout can also be baked in a 375°F oven about 15 minutes, or sautéed in a skillet over medium heat if you are very careful.) Serve hot with lemon wedges.