Rub the trout in some sea salt and pepper. Heat the butter/oil in a pan and fry the fish skin side down first for 2 minutes then flip over and cook for another 2 minutes until cooked through (cooking time may vary on trout size).
Boil the samphire for 3 minutes until cooked through mix with the lemon juice and olive oil.
Mix the tomato with a pinch of sea salt, pepper and basil leaves.
Plate the trout with the orange sliced, tomato slices and samphire. Sprinkle over the almonds and serve.