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A cooked fish fillet topped with toasted almond slices and garnished with a sprig of parsley, served on a gray plate.

Trout with Butter & Almond Sauce

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Crispy pan-seared trout in a rich brown butter almond sauce, finished with fresh parsley and lemon.
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Prep Time 10 minutes
Cook Time 5 minutes
Active Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Fish & Seafood, Main Course
Cuisine: Californian, French Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Trout
  • 2 skin-on speckled or rainbow trout fillets
  • kosher salt and black pepper to taste
  • ¼ cup all-purpose flour for dredging
  • 1 tablespoon olive oil
  • 1 tablespoon clarified butter or regular unsalted butter
  • 3 tablespoon clarified butter or regular unsalted butter
For the Sauce
  • ¼ cup sliced almonds
  • 2 sprigs parsley for garnish
  • 2 lemon wedges for serving

Equipment

  • Whisk or mortar and pestle
  • Baking Sheet
  • Mixing bowl

Method
 

Sear the Trout
  1. Pat trout fillets dry with paper towels. Season both sides with kosher salt and black pepper.
  2. Dredge the fillets lightly in flour, shaking off the excess.
  3. Heat olive oil and 1 tablespoon butter in a nonstick pan over medium-high heat.
  4. Add trout skin-side up and sear for 3–4 minutes until golden. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready. Flip and cook skin-side down for 2 more minutes.
  5. Transfer to plates, skin-side up.
Make the Almond Butter Sauce
  1. In the same pan, add the remaining 3 tablespoon butter. Let it melt and begin to brown slightly.
  2. Add sliced almonds and cook, stirring occasionally, until almonds are golden and the butter is nutty, 2–3 minutes.
  3. Spoon sauce over trout. Garnish with parsley and lemon wedges.

Notes

Storage: keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or broth. You can toast the almonds ahead, but the butter sauce is best finished just before serving.

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