Trout Almondine with Lemon Butter Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

4 trout fillets, about 1 lb total (454 g total)
1/2 cup (60 g) all-purpose flour
1/4 cup (30 g) sliced almonds
4 tbsp (60 g) unsalted butter, divided
2 tbsp (30 ml) olive oil
Salt and black pepper to taste
Juice of 1 lemon
2 tbsp (8 g) chopped fresh parsley

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and pat dry the trout fillets. Season both sides with salt and black pepper. Lightly dredge each fillet in flour, shaking off the excess.
2. In a large skillet, heat 2 tablespoons (30 ml) of butter and the olive oil over medium heat. Add the trout fillets, skin side down, and sauté for about 3-4 minutes on each side or until the fish is cooked through and golden brown. Transfer the trout to a serving plate and keep warm.
3. In the same skillet, add the sliced almonds and toast them over medium heat until they are lightly golden, about 1-2 minutes. Be careful not to burn them. Scatter the toasted almonds over the trout fillets.
4. To the skillet, add the remaining 2 tablespoons (30 ml) of butter. Allow it to melt and start to brown slightly. Add the lemon juice and stir to combine, scraping up any browned bits from the pan for extra flavor.
5. Pour the lemon butter sauce over the trout fillets and almonds. Garnish with chopped fresh parsley. Serve immediately with your choice of side dishes, such as rice or sautéed vegetables.

1. Rinse and pat dry the trout fillets. Season both sides with salt and black pepper. Lightly dredge each fillet in flour, shaking off the excess.
2. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Add the trout fillets, skin side down, and sauté for about 3-4 minutes on each side or until the fish is cooked through and golden brown. Transfer the trout to a serving plate and keep warm.
3. In the same skillet, add the sliced almonds and toast them over medium heat until they are lightly golden, about 1-2 minutes. Be careful not to burn them. Scatter the toasted almonds over the trout fillets.
4. To the skillet, add the remaining 2 tablespoons of butter. Allow it to melt and start to brown slightly. Add the lemon juice and stir to combine, scraping up any browned bits from the pan for extra flavor.
5. Pour the lemon butter sauce over the trout fillets and almonds. Garnish with chopped fresh parsley. Serve immediately with your choice of side dishes, such as rice or sautéed vegetables.