dinner · everyday
Trout almondine
Pan-seared trout fillets with a quick brown butter sauce of toasted sliced almonds, lemon and parsley. A fast, tidy dinner in 25 minutes.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, tree nuts and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Dry the trout, check for pin bones and season with salt. Chop the parsley and halve the lemon.
-
2
Heat the oil and 1 tablespoon of the butter in a skillet over medium-high heat. Sear the trout skin-side down 3–4 minutes until the skin is crisp, flip and cook until the thickest part reaches 63°C (145°F) or the fish flakes. Move to warm plates.
-
3
Turn the heat to medium, add the rest of the butter and the almonds, and stir about 2 minutes, until the almonds are golden and the butter smells nutty.
-
4
Off the heat, squeeze in juice from half of the lemon and stir in the parsley. Spoon over the fish and serve with wedges from the other half.
