Rainbow Trout Almondine
Pan-seared rainbow trout with buttery almonds, lemon, and parsley for a classic French dish.
10 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 2 rainbow trout fillets (skin-on)
- 1/4 cup sliced almonds
- 4 tbsp unsalted butter
- 1 lemon (juiced and zested)
- 2 tbsp fresh parsley (chopped)
- Salt and black pepper to taste
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
Nutrition Facts
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Instructions
Pat the trout fillets dry with paper towels. Season both sides with salt and black pepper, then lightly dust with flour, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Once hot, place the trout fillets skin-side down. Cook for 3-4 minutes until the skin is crispy and golden.
Gently flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily. Transfer to a plate and keep warm.
In the same skillet, melt butter over medium heat. Add sliced almonds and toast for 1-2 minutes, stirring frequently, until golden brown.
Add lemon juice and zest to the skillet, stirring to combine. Let the sauce simmer for 1 minute to thicken slightly.
Spoon the almond-butter sauce over the trout fillets. Garnish with chopped parsley and serve immediately.
Chef's Tips
- Freshness Check: Ensure the trout smells fresh, not fishy, and has firm, translucent flesh.
- Skin Crispiness: Press the fillets gently with a spatula while cooking to ensure even crispiness.
- Butter Control: If the butter starts to brown too quickly, reduce heat to prevent burning.
- Lemon Adjustment: Adjust lemon juice to taste—some prefer a sharper tang.
- Serving Suggestion: Pair with steamed asparagus or a light salad for a balanced meal.
