French Trout with Toasted Almonds

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A beloved bistro classic from the French countryside, this dish pairs delicate pan-fried trout fillets with golden toasted sliced almonds and a glossy brown butter sauce brightened with lemon. The toasted nuts add a rich, nutty crunch that balances the tender fish, while a splash of fresh parsley keeps everything fresh and herbaceous.

Nutrition Facts

Per serving (estimated)

• 565 kcalCalories
• 42 gFat
• 16 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 2 gSugar
• 36 gProtein
• 520 mgSodium
• 680 mgPotassium
• 95 mgCalcium
• 2.5 mgIron
• 6 mgVitamin C
• 820 mcgVitamin A

Ingredients

For the Trout

• 4 whole rainbow trout fillets (about 6 oz / 170 g each), skin on, pin bones removed
• 1/2 cup all-purpose flour, for dredging
• 1 tsp fine sea salt
• 1/2 tsp freshly ground white pepper
• 4 tbsp unsalted butter, divided
• 2 tbsp neutral oil (such as grapeseed or sunflower)

For the Almond Butter Sauce

• 6 tbsp unsalted butter
• 1 cup sliced blanched almonds
• 2 tbsp fresh lemon juice (from about 1 lemon)
• 1 tbsp finely chopped fresh flat-leaf parsley
• Flaky sea salt, to finish
• Lemon wedges, for serving

Directions

1. Pat the trout fillets completely dry with paper towels, then season both sides with the fine sea salt and white pepper. Lightly dredge each fillet in the flour, shaking off any excess so only a thin, even coating remains.
2. Heat 2 tablespoons of the butter together with the oil in a large stainless-steel skillet over medium-high heat until the butter foams and just begins to turn golden. Place two fillets skin-side down in the pan and cook for 3 to 4 minutes, pressing gently, until the skin is crisp and deeply golden.
3. Carefully flip the fillets and cook the flesh side for another 1 to 2 minutes, just until the fish is opaque and flakes gently when tested with a fork. Transfer to a warm plate, cover loosely with foil, and repeat with the remaining two fillets, adding the remaining 2 tablespoons of butter to the pan.
4. Wipe out the skillet and return it to medium heat. Add the 6 tablespoons of butter for the sauce and let it melt, swirling occasionally, until the milk solids turn a warm hazelnut color and the butter smells deeply nutty, about 3 to 4 minutes.
5. Add the sliced almonds to the brown butter and cook, stirring constantly, for 1 to 2 minutes until they are evenly toasted and a deep golden color. Watch carefully as they can burn quickly.
6. Off the heat, stir in the fresh lemon juice and chopped parsley, swirling the pan to combine. The sauce will bubble and thicken slightly.
7. Spoon the almond butter sauce generously over the trout fillets, making sure each portion gets a good share of the toasted nuts. Finish with a pinch of flaky sea salt and serve immediately with lemon wedges on the side.

Cook’s Notes

• Use skin-on fillets whenever possible; the crispy skin adds wonderful texture and helps hold the delicate flesh together during cooking.
• Toast the almonds in a dry pan first if you want extra control over their color, then transfer them to the brown butter right at the end to keep them crunchy.
• A squeeze of fresh lemon is essential; the acid cuts through the richness of the butter and brightens the nutty flavor of the almonds.
• Serve with simple steamed new potatoes or haricots verts to let the trout and almonds remain the star of the plate.
• A light, dry white wine such as Sancerre, Chablis, or a crisp Sauvignon Blanc pairs beautifully with the nutty brown butter.

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