Trout Almondine

Ingredients

• 4 trout fillets, skin-on (about 6 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 6 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1/2 cup sliced almonds
• 3 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges

Method

1. 1

   Pat the trout fillets dry with paper towels and season both sides with salt and pepper.

2. 2

   Spread the flour on a plate and dredge each fillet lightly, shaking off the excess.

3. 3

   Heat the olive oil and 2 tablespoons of butter in a 9-inch skillet over medium-high heat until the butter melts and foams.

   2:00 · Heat oil and butter
4. 4

   Place the fillets skin-side up in the skillet and cook until golden brown, about 3 to 4 minutes.

   3:00 · Sear first side
5. 5

   Flip the fillets carefully and cook until the fish flakes easily and is opaque throughout, about 3 minutes more. Transfer to a serving platter and tent with foil.

   3:00 · Sear second side
6. 6

   Wipe out the skillet, then melt the remaining 4 tablespoons of butter over medium heat.

   1:00 · Melt butter
7. 7

   Add the sliced almonds and cook, stirring constantly, until golden brown and the butter smells nutty, about 3 minutes.

   3:00 · Toast almonds
8. 8

   Remove the skillet from the heat and stir in the lemon juice and parsley.

9. 9

   Spoon the brown butter and almonds evenly over the trout fillets and serve immediately with lemon wedges.