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    Almond-Crusted Trout with Lemon Butter Sauce

    clock-icon25 minutes
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    Pixicook editorial team

    Elevate your dinner with this sophisticated yet simple Almond-Crusted Trout, complemented by a rich lemon butter sauce. Perfect for a delightful weeknight meal that's both effortless and gourmet.

    Ingredients for Almond-Crusted Trout with Lemon Butter Sauce

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Trout fillets, skin-on

    0 oz

    Substitute chevron-down

    Salt, divided

    teaspoons

    Substitute chevron-down

    Black Pepper

    teaspoons

    Substitute chevron-down

    All Purpose Flour

    cups

    Substitute chevron-down

    Vegetable Oil, divided

    tablespoons

    Substitute chevron-down

    Unsalted Butter, cubed

    tablespoons

    Substitute chevron-down

    Almonds, sliced

    cups

    Substitute chevron-down

    Lemon Zest

    teaspoons

    Substitute chevron-down

    Lemon Juice

    teaspoons

    Substitute chevron-down

    Flat Leaf Parsley, fresh and chopped

    tablespoons

    Substitute chevron-down

    How to Make Almond-Crusted Trout with Lemon Butter Sauce

    1. Prep the Trout

    Pat the trout fillets dry with paper towels. Season all over with 1 teaspoon salt and the black pepper.

    2. Dredge the Fillets

    Place the flour in a shallow dish. Dredge each fillet in the flour, pressing gently to adhere, then shake off any excess. Set aside on a large plate.

    3. Cook the Trout

    Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium heat until shimmering. Place 2 fillets, skin side down, into the skillet. Cook until the skin is browned and crispy, about 2 to 4 minutes. Flip the fillets to cook the flesh side until opaque and golden, roughly 1 minute. Transfer to a serving platter, keeping them flesh side up.

    4. Cook the Remaining Trout

    Repeat with the remaining tablespoon of oil and the last 2 fillets.

    5. Prepare the Sauce

    In the same skillet, melt the butter over medium heat, stirring until it turns golden brown with a nutty aroma, about 1 to 2 minutes.

    6. Add Almonds to Sauce

    Add the sliced almonds and swirl the skillet occasionally, cooking until they are a deep golden brown, roughly 2 minutes.

    7. Finish the Sauce

    Remove the skillet from heat immediately. Stir in the lemon zest, lemon juice, and the remaining ¼ teaspoon salt, scrapping up any browned bits from the pan.

    8. Final Touches

    Generously drizzle the lemon butter sauce over the trout fillets and garnish with chopped parsley. Serve immediately.


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