Rainbow Trout Almondine

This 15-minute rainbow trout almondine recipe is inspired by classic French cuisine. It features a simple yet elegant briny, lemony almondine topping that elevates pan-fried trout to a new level.

Ingredients

• 2 rainbow trout fillets
• Salt
• Pepper
• 1 tablespoon all-purpose flour (or cornstarch/arrowroot powder for gluten-free)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 tablespoons roughly chopped fresh parsley
• 1 ½ tablespoons fresh lemon juice (from ½ lemon)
• 3 tablespoons butter
• ⅓ cup sliced almonds
• 1 heaping tablespoon drained capers
• Fresh lemon slices or extra lemon juice (for garnish)

Preparation Time

• Total Time: 15 minutes
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Servings: 2

Step 1: Preparing Ingredients

Chop the parsley.

Juice half of a lemon.

Step 2: Preparing the Trout

Pat the trout fillets dry with paper towels.

Season the trout fillets with salt and pepper.

Lightly dust both sides of the trout fillets with flour.

Step 3: Searing the Trout

Heat olive oil and butter in a large sauté pan over medium heat.

Add the trout fillets to the pan, skin-side down.

Cook the trout undisturbed for 3-4 minutes.

Gently flip the trout fillets.

Cook for an additional 3 minutes.

Remove the trout fillets to a serving platter or individual plates.

Step 4: Making the Almondine Sauce

Remove excess oil and crispies from the pan.

Return the pan to medium heat.

Melt butter in the pan.

Add sliced almonds to the pan.

Stir the almonds in the butter until lightly toasted.

Turn off the heat.

Add lemon juice, chopped parsley, and capers to the pan.

Stir to combine.

Step 5: Serving

Pour the almondine sauce over the trout fillets.

Garnish with fresh lemon slices or a squeeze of lemon juice.