Trout, Almond-crusted with Dill

Preheat oven to 400°F. Place almonds, panko, and 1 tablespoon dill in the bowl of a mini food processor; pulse until finely ground. Place almond mixture in a shallow dish. Place flour in a shallow dish. Place egg in a shallow dish. Sprinkle fillets with salt and pepper. Dredge in flour, shaking off excess. Dip in egg; dredge in almond mixture, pressing to adhere. Heat an ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add fillets to pan; cook 4 minutes or until browned. Turn fillets; place pan in oven. Bake at 400°F for 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with remaining 1 1/2 teaspoons dill. Serve with lemon wedges.

2 tablespoons roughly chopped almonds
3 tablespoons whole-wheat panko (Japanese-style breadcrumbs)
1 1/2 tablespoons fresh dill, divided
1 tablespoon all-purpose flour
1 large egg, lightly beaten
2 (6-oz.) skin-on trout fillets
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
2 lemon wedges