Lemon Trout Almondine
Elevate your seafood dinners with this vibrant Lemon Trout Almondine, a perfect blend of zesty citrus, nutty browned butter, and delicate trout. This classic French-inspired dish features tender trout fillets lightly coated in seasoned flour for a golden, crispy finish, then topped with a luscious sauce of toasted almonds and golden brown butter infused with fresh lemon juice. Ready in just 30 minutes, it's an elegant yet approachable recipe ideal for weeknight meals or special occasions. Garnished with fresh parsley and served with your favorite sides—think roasted vegetables or fluffy rice—this dish is a celebration of fresh, bold flavors. Perfect for seafood lovers seeking a quick and flavorful meal, Lemon Trout Almondine is your new go-to for a gourmet dining experience at home.
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Recipe Information
Ingredients
- 4 trout fillets
- 2 lemon
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cup sliced almonds
- 2 tablespoons fresh parsley
Instructions
Rinse the trout fillets under cold water and pat them dry with paper towels. Squeeze the juice of 1 lemon and set it aside for later use.
In a shallow dish, combine the flour, salt, and black pepper. Lightly dredge the trout fillets in the seasoned flour, shaking off excess flour.
In a large skillet, heat 3 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat until the butter is melted and bubbling.
Place the trout fillets skin-side down (if the skin is intact) in the skillet. Cook for 3-4 minutes per side, or until the fish is golden brown and cooked through. Remove the fillets from the pan and set them aside on a plate.
Wipe the skillet with a paper towel to remove any burnt bits. Reduce the heat to medium and add the remaining 3 tablespoons of butter. Cook until the butter turns golden brown and smells nutty, about 2-3 minutes.
Stir in the sliced almonds and toast them in the browned butter for 1-2 minutes, or until lightly golden. Be careful not to burn them.
Add the juice of 1 lemon to the skillet, stirring to combine with the butter and almonds. Remove the skillet from the heat.
Pour the almond and lemon butter sauce over the cooked trout fillets, ensuring each is evenly coated. Garnish with freshly chopped parsley and lemon wedges from the second lemon.
Serve immediately and enjoy your Lemon Trout Almondine with a side of roasted vegetables or rice.
Nutrition Facts
Calories |
2267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.0 g | 229% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 2581 mg | 112% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 5.4 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 57.0 mcg | 285% | |
| Calcium | 476 mg | 37% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2362 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
