Inspired by the classic French preparation "Amandine," this dish features tender, flaky trout fillets lightly dredged in flour, pan-seared to golden perfection, and finished with a nutty, buttery sauce of toasted almonds and lemon. It’s quick, sophisticated, and perfect for a weeknight dinner or a romantic meal at home.
[cooked-sharing]
Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
2trout fillets (skin-on, about 5–6 oz each)
Salt and pepper, to taste
½cupall-purpose flour, for dredging
2tbspbutter (plus 1 tablespoon for the sauce)
2tbspolive oil
⅓cupsliced almonds
1tbsplemon juice (freshly squeezed)
2tbspchopped fresh parsley
Lemon wedges, for serving
Prepare the Trout
1
Pat the trout fillets dry with paper towels.
Season both sides with salt and pepper.
Lightly dredge the trout in flour, shaking off any excess.
Sear the Trout
2
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
Place the trout fillets skin-side down in the skillet.
Sear for about 3–4 minutes until the skin is crisp and golden.
Carefully flip the fillets and cook for another 2–3 minutes until the fish is opaque and flakes easily with a fork.
Transfer trout to plates and keep warm.
Make the Almond Sauce
3
In the same skillet, melt the remaining tablespoon of butter over medium heat.
Add the sliced almonds and toast them, stirring frequently, until golden brown (about 2 minutes).
Remove from heat and stir in the lemon juice and chopped parsley.
Assemble and Serve
4
Spoon the almond butter sauce over the trout fillets.
Garnish with extra parsley and serve immediately with lemon wedges on the side.
Suggested Sides
5
Steamed green beans (haricots verts)
Baby potatoes tossed in butter and herbs
A crisp, green salad with vinaigrette
Quick Tips
6
Be careful not to burn the almonds — they brown quickly!
Use clarified butter if you want an even richer, nutty sauce.
Trout can be swapped with sole, flounder, or even snapper if needed.
Ingredients
2trout fillets (skin-on, about 5–6 oz each)
Salt and pepper, to taste
½cupall-purpose flour, for dredging
2tbspbutter (plus 1 tablespoon for the sauce)
2tbspolive oil
⅓cupsliced almonds
1tbsplemon juice (freshly squeezed)
2tbspchopped fresh parsley
Lemon wedges, for serving
Directions
Prepare the Trout
1
Pat the trout fillets dry with paper towels.
Season both sides with salt and pepper.
Lightly dredge the trout in flour, shaking off any excess.
Sear the Trout
2
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
Place the trout fillets skin-side down in the skillet.
Sear for about 3–4 minutes until the skin is crisp and golden.
Carefully flip the fillets and cook for another 2–3 minutes until the fish is opaque and flakes easily with a fork.
Transfer trout to plates and keep warm.
Make the Almond Sauce
3
In the same skillet, melt the remaining tablespoon of butter over medium heat.
Add the sliced almonds and toast them, stirring frequently, until golden brown (about 2 minutes).
Remove from heat and stir in the lemon juice and chopped parsley.
Assemble and Serve
4
Spoon the almond butter sauce over the trout fillets.
Garnish with extra parsley and serve immediately with lemon wedges on the side.
Suggested Sides
5
Steamed green beans (haricots verts)
Baby potatoes tossed in butter and herbs
A crisp, green salad with vinaigrette
Quick Tips
6
Be careful not to burn the almonds — they brown quickly!
Use clarified butter if you want an even richer, nutty sauce.
Trout can be swapped with sole, flounder, or even snapper if needed.
