Description
A quick and easy Brown Butter Trout Almondine with Lemon that balances rich flavors and bright citrus, perfect for weeknights or entertaining.
Ingredients
Scale
- 1 1/2 lb steelhead trout, or four 6-oz rainbow trout fillets
- 1 1/4 tsp salt, divided
- 1/2 tsp ground black pepper
- 1/4 cup all-purpose flour
- 1 to 2 tbsp olive oil
- 8 tbsp (1 stick) butter
- 1/2 cup sliced almonds
- 2 tsp lemon zest
- 4 tsp fresh lemon juice
- Fresh parsley, chopped, for garnish
Instructions
- Warm the Serving Plate: Start by warming a serving plate in a 150°F oven.
- Season and Dredge the Trout: Pat the fillets dry, season, and coat with flour.
- Pan-Cook the Trout: Heat olive oil in a skillet and cook the fillets until opaque.
- Brown the Butter and Toast the Almonds: Add butter to the skillet and cook until golden, then toast almonds.
- Finish the Lemon Sauce: Stir in lemon zest, juice, parsley, and scrape browned bits from the pan.
- Serve Right Away: Pour the sauce over the trout and serve immediately.
Notes
Ensure the fish is well-dried before dredging for best results.
Nutrition
- Serving Size: 1 fillet
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 70mg
