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.
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Pat the trout fillets dry with paper towels.
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Season both sides with salt and pepper.
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Lightly dredge the trout in flour, shaking off any excess.
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In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
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Place the trout fillets skin-side down in the skillet.
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Sear for about 3–4 minutes until the skin is crisp and golden.
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Carefully flip the fillets and cook for another 2–3 minutes until the fish is opaque and flakes easily with a fork.
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Transfer trout to plates and keep warm.
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In the same skillet, melt the remaining tablespoon of butter over medium heat.
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Add the sliced almonds and toast them, stirring frequently, until golden brown (about 2 minutes).
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Remove from heat and stir in the lemon juice and chopped parsley.
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Spoon the almond butter sauce over the trout fillets.
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Garnish with extra parsley and serve immediately with lemon wedges on the side.
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Steamed green beans (haricots verts)
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Baby potatoes tossed in butter and herbs
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A crisp, green salad with vinaigrette
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Be careful not to burn the almonds — they brown quickly!
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Use clarified butter if you want an even richer, nutty sauce.
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Trout can be swapped with sole, flounder, or even snapper if needed.
Ingredients
Directions
-
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.
-
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.
-
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.
-
Spoon the almond butter sauce over the trout fillets.
-
Garnish with extra parsley and serve immediately with lemon wedges on the side.
-
Steamed green beans (haricots verts)
-
Baby potatoes tossed in butter and herbs
-
A crisp, green salad with vinaigrette
-
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.