French · Dinner
French Roast Trout with Almonds
Trout fillet roasted skin-side down until golden and opaque, finished with brown butter infused with toasted almonds, lemon juice and parsley. A light dusting of flour on the fish creates a delicate crust; the nutty butter sauce balances richness with bright acidity.
$8
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
38.2gProtein
31.8gFat
10.9gCarbs
0.9gSugar
1.9gFiber
612mgSodium
146mgChol
11.4gSat Fat
760mgPotassium
90mgCalcium
2.3mgIron
6.8mcgVitamin B12
9.2mgVitamin C
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the trout fillet dry, season both sides with salt and black pepper, then dust lightly with flour, shaking off excess.
2
Sear
Heat olive oil in an ovenproof skillet over medium-high heat until shimmering, then lay trout skin-side down and sear 2 minutes until skin turns golden and releases easily.
3
Roast
Transfer skillet to a 425°F oven and roast the trout 6 to 8 minutes until flesh turns opaque and flakes easily with a fork.
4
Brown
Add half the butter over medium heat and toast the almonds 2 minutes, stirring often, until golden and fragrant. Add remaining butter and swirl constantly 1 to 2 minutes until milk solids turn nutty brown, then stir in lemon juice and parsley off the heat.
5
Plate
Spoon the brown butter sauce with almonds over the trout fillet and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g trout fillet, skin on
- 2 tbsp2 tbsp all-purpose flour
- 3 tbsp42g butter, divided
- 1/2 cup46g almonds
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp parsley
- 1 tbsp1 tbsp olive oil
- salt, to taste
- black pepper, to taste
