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Trout Almondine

This Trout Almondine is made with pan-seared fish fillets topped with buttery, golden almond slices, lemon juice and chives for a delicious seafood dinner.

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Yield: 4 servings

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Active Time: 35 minutes
Start to Finish: 35 minutes

For this recipe you’ll need:

Four 5- to 6-ounce trout fillets, boneless, skin on

Salt and pepper to taste

All-purpose flour for dredging

2 tablespoons extra virgin olive oil

1 tablespoon butter

4 tablespoons butter

1/4 cup sliced almonds

1/2 lemon, zested and juiced

1 tablespoon fresh chives, minced

Salt and pepper to taste

1. 1. 1. Season both sides of the trout fillets with salt and pepper to taste. Lightly dredge through the flour, shaking off any excess.
    2. Heat a large sauté pan over medium-high heat and add the olive oil and 1 tablespoon butter. Sauté the trout fillets, presentation side down, until golden brown. Using a fish spatula, flip and continue to cook, basting with the butter and olive oil, until the trout is just barely cooked through.
    3. Transfer the trout to a platter and cover with foil.
    4. Heat the same pan the trout was cooked in over medium heat, discarding any remaining fat. Add the 4 tablespoons butter, and once the butter has melted, stir in the almonds. Cook until they are lightly toasted, 3 to 4 minutes.
    5. Stir in the lemon zest, lemon juice and chives. Season with salt and pepper to taste.
    6. Preheat the oven to 400°.
    7. Top the trout with the buttery almond mixture and serve.

Trout Almondine

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