Roasted Trout with Capers, Almonds and Sicilian Lemon

1. Heat the oven to 200 ºC.
2. Put the almonds in the oven for 10 min, keep an eye on them so they don't burn and stir them sometimes.
3. Remove the almonds, wait until they cool slightly and chop. Keep the oven on.
4. Start preparing the sauce, mixing the yogurt with the zest of half the lemon, a spoon of olive oil, salt, black pepper to taste and reserve until serving.
5. In a container, place the zest of the other half of the lemon, the capers, 1 tablespoon of oil, salt and pepper (be careful not to salt, remember that the capers already contain enough salt). Stir everything and mash the capers a little.
6. Grease a non-stick baking dish with oil (you can use a napkin to spread it better)
7. Place the trout fillets with the skin down and season the capers.
8. Bake for 10 to 15 min (keep an eye on, not to overcook), until the fillet is opaque, cooked and still moist.
9. Spread the almonds over the fillet and serve with the yogurt sauce.
10. Good appetite