Score the trout several times down each side. Season the flour with salt and pepper, and use to lightly dust the trout. Place in a shallow ovenproof dish.
Melt the butter and drizzle over the trout so that they are completely coated. Scatter with the almonds and place on the lower rack of the halogen oven.
Set the temperature to 225°C (437°F) and bake the trout for about 15 minutes until cooked through. (Test by piercing a thick area of the fish with the tip of a knife – the flesh should flake easily.) Serve with lemon or lime wedges and seasonal vegetables.