• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate garlic. • Heat a drizzle of oil in a small pot over medium-high heat. Add almonds and garlic and cook, stirring, until golden and fragrant, 30-60 seconds. • Stir in rice, 11/4 cups water (21/4 cups for 4 servings), and a pinch of salt; bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, trim green beans if necessary. Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until tender and browned, 12-15 minutes. Remove sheet from oven; carefully cover with foil to keep warm.

• Trim and mince scallions. Mince parsley. Zest and quarter lemon. • In a small bowl, combine scallions, parsley, crème fraîche, 1 TBSP olive oil (2 TBSP for 4 servings), and a squeeze of lemon juice; season with salt and pepper to taste. Set aside.

• Pat trout* dry with paper towels. Season generously with salt and pepper. In a shallow bowl, combine Fry Seasoning, garlic powder, half the flour, 1/2 tsp salt, and a pinch of pepper (all the flour and 1 tsp salt for 4 servings). • Add trout to bowl with flour mixture and turn to coat, shaking off any excess.

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add coated trout to pan, skin sides down. • Cook until skin is crispy, 5-6 minutes. Flip and cook until trout is golden and cooked through, 4-6 minutes more. Transfer to a paper-towel-lined plate.

• Fluff rice pilaf with a fork. Stir in lemon zest. • Spoon a layer of creamy herb sauce on one side of each plate. Arrange trout over sauce. Divide rice pilaf and green beans between plates in separate sections. Serve with remaining lemon wedges on the side. Trout is fully cooked when internal temperature reaches 145°.