Trout Almondine

This Trout Almondine is a quick and elegant dish featuring buttery fish and crunchy almonds!

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: French

For the Dish:

Instructions:

Start by patting the trout filets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
Place the all-purpose flour on a large plate. Dredge each filet in the flour, ensuring they are evenly coated. Shake off any excess flour and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced almonds and toast them until they are golden brown, stirring frequently. This should take about 3-4 minutes. Once toasted, transfer them to a plate and set aside.
In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of unsalted butter. Once the butter is melted and bubbling, carefully add the trout filets to the skillet, skin-side down. Cook for about 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove the trout from the skillet and keep warm.
In the same skillet, reduce the heat to low and add the remaining 8 tablespoons of unsalted butter. Allow it to melt and become slightly browned, stirring frequently to avoid burning. Once the butter is fragrant and browned, add the freshly squeezed lemon juice and stir to combine.
Remove the skillet from heat and stir in the chopped fresh parsley and toasted almonds.
To serve, place a trout filet on each plate and spoon the almond-lemon sauce generously over the top. Garnish with additional parsley if desired. Enjoy your delightful Trout Almondine!