Heat a large sauté pan over medium heat. Swirl in the oil and add the butter. Dredge both sides of the fillets in the flour mixture and add to the pan. Raise the heat, add the garlic cloves to the pan, and swirl them around. Flip the trout after 2 minutes and remove the garlic (you don’t want it to brown). Cook until the fish is cooked through and lightly golden brown, 1 to 2 minutes more. Scatter the toasted almonds over the fish. Serve immediately.