Pan-Seared Trout with Brown Butter Almond Sauce

Equipment

Ingredients

Instructions

1. 1
   Pat the trout fillets thoroughly dry with paper towels. Season both sides generously with salt and black pepper. Drying the fish is crucial for achieving crispy skin.
2. 2
   Heat olive oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering. Carefully place the trout fillets, skin-side down if applicable, into the hot skillet. Cook for 3-4 minutes until the skin is crispy and golden brown.
3. 3
   Gently flip the fillets and cook for another 2-3 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets. Remove the cooked trout from the skillet and transfer to a serving platter; keep warm.
4. 4
   Reduce heat to medium-low. Add the butter to the same skillet. Cook, swirling occasionally, until the butter melts, foams, and begins to turn a golden-brown color with a nutty aroma (this typically takes 3-5 minutes). Be careful not to burn it.
5. 5
   Stir the sliced almonds into the brown butter and cook for another 1-2 minutes until the almonds are lightly toasted. Remove the skillet from heat and immediately stir in the fresh lemon juice.
6. 6
   Spoon the warm brown butter almond sauce generously over the pan-seared trout fillets. Garnish with fresh chopped parsley and serve immediately.

Nutrition

Frequently Asked Questions