Trout Amandine: Quick and Easy Dinner

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often cheaper.

Pat the trout fillets dry to remove excess moisture.

Combine 1 teaspoon of salt and 1/2 teaspoon of black pepper, and season the trout fillets all over.

Dredge the fillets lightly in 1/4 cup of flour, ensuring they are evenly coated.

Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium heat until just smoking.

Zest the lemon to get about 2 teaspoons of zest, then juice the lemon to get 4 teaspoons of lemon juice.

Chop 2 tablespoons of fresh parsley leaves for garnish.

Pan fry two trout fillets skin-side down in the hot oil for about 2 to 4 minutes until the skin is golden brown and crispy.

Flip the trout fillets and cook the other side until the flesh is opaque and starting to get golden color, about 1 minute.

Remove the trout from the pan and place skin-side down on a plate.

Heat another tablespoon of oil in the same skillet.

Repeat the frying process with the second batch of trout fillets.

In the same skillet, add 8 tablespoons of unsalted butter and cook until it turns golden brown, stirring constantly.

Add 1/2 cup of sliced raw almonds to the brown butter and toast for about 2 minutes, stirring or swirling the pan to prevent burning.

Add the lemon juice, lemon zest, and 1/4 teaspoon of table salt to the almond mixture, stirring to combine.

Pour the almond brown butter sauce over the cooked trout fillets and garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens