Pan fried trout topped with a lemon butter and browned almonds makes a perfect dinner. Trout Almondine is easy to make and is ready in just 20 minutes.
Perfect when you have freshly caught trout or other thin fish fillets.
Classic pan fried trout
If you're lucky enough to catch a batch of trout, then you'll want to make this delicious Trout Almondine.
Trout almondine is also called trout amandine which is French for "with almonds." It's so simple but really so elegant too.
It's a simple pan fried fish finished with a butter and lemon sauce with almonds.
You might be familiar with almondine from my green bean almondine recipe. It's fresh green beans with almonds, butter and finished with a fresh squeeze of lemon juice. This trout almondine shares some of the same ingredients!
My husband caught these fish while out with some buddies on a weekend fishing tournament. They were catching kamloops which are a large rainbow trout.
They caught some 13 pounders that weekend and they also caught two of these smaller sized rainbow trout.
Since Rod knew that I've been wanting to make trout almondine, he saved these for me. I felt like I won the fishing tournament with these rainbows!
The kamloops he caught went into the freezer just waiting for me to create another recipe!
If you love fresh trout, you'll also want to check out this recipe for pan fried trout and baked trout!
Key ingredients
- Trout - I used freshly caught rainbow trout, but if you have access to good store bought trout, that works too. You'll want your trout filleted, with the skin left on. Any sized trout works as long as it fits in your pan.
- Almonds - Slice almonds work best in this recipes. The almonds will be browned in a dry skillet to bring out the flavor.
- Butter - I use salted butter
- Lemon - Fresh squeezed lemon juice. Don't be tempted to use bottled lemon juice here. With such few ingredients, you want the flavor to really shine.
Step by step directions
- Brown almonds in a dry pan over medium low heat. Place in a bowl and save for later.
- Pat your fish fillets dry with a paper towel
- Lightly sprinkle the flesh side with salt
- Dredge in flour and shake off any excess flour
- Heat a pan over medium heat along with oil
- Add fish, skin side down. Cook for 2-3 minutes until skin is crispy and then gently flip fish. Continue cooking until fish is cooked through - about another 2-3 minutes. Cooking time will vary depending on your pan and the thickness of your fish.
- Flip fish back over and test to make certain it's cooked by inserting a fork into the thickest part of the fillet and lifting or twisting gently. If the fish flakes it is done.
- Place fish on a plate and cover loosely with foil
- Wipe out pan to remove any remaining flour from the fish
- Return to medium heat. Add butter and once butter has melted, add lemon juice, parsley and toasted almonds.
- Spoon over fish fillets and serve right away
Recipe tips
- Use any size fillets. Mine were on the smaller size and weighed about 3 ounces for each fillet.
- Cooking time will vary depending on the size of your fillets.
- Try to get a crispy skin, but don't let it burn
- Fish is done when it's flaky
- Serve with the skin on. The skin can be eaten along with the fish or just cut down to the skin with your fork and just remove the meat of the fish.
Frequently asked questions
Yes, frozen trout can be used. Allow fish to fully thaw before using.
Cover and store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or flake fish and add to a salad.
Serving suggestions
More delicious dinner recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious fish recipes!
Trout Almondine
Equipment
Ingredients
Fish
- ¼ sliced almonds
- 4 trout fillets (boneless with skin on)
- ¼ cup flour
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon butter (salted butter)
Sauce
- 4 tablespoons butter (salted butter)
- 2 tablespoons lemon juice (fresh squeezed)
- 1 tablespoons parsley (chopped)
Instructions
- Brown almonds in a dry pan over medium low heat. Place in a bowl and save for later.¼ sliced almonds
- Pat your fish fillets dry with a paper towel4 trout fillets
- Lightly sprinkle the flesh side with salt and pepper⅛ teaspoon salt, ⅛ teaspoon pepper
- Dredge in flour and shake off any excess flour¼ cup flour
- Heat a pan over medium heat along with oil. Once oil is hot, add butter.1 tablespoon olive oil, 1 tablespoon butter
- Add fish, skin side down. Cook for 2-3 minutes until skin is crispy and then gently flip fish. Continue cooking until fish is cooked through - about another 2-3 minutes. Cooking time will vary depending on your pan and the thickness of your fish.
- Flip fish back over and test to make certain it's cooked by inserting a fork into the thickest part of the fillet and lifting or twisting gently. If the fish flakes it is done.
- Place fish on a plate and cover loosely with foil
- Wipe out pan to remove any remaining flour from the fish
- Return pan to medium heat. Add butter and once butter has melted, add lemon juice, parsley and toasted almonds.4 tablespoons butter, 2 tablespoons lemon juice, 1 tablespoons parsley
- Spoon over fish fillets and serve right away
Notes
- Use any size fillets. Mine were on the smaller size and weighed about 3 ounces for each fillet.
- If using a very large fish, cut fillets into individual serving sizes
- Cooking time will vary depending on the size of your fillets.
- Try to get a crispy skin, but don't let it burn
- Fish is done when it's flaky
- Serve with the skin on. The skin can be eaten along with the fish or just cut down to the skin with your fork and just remove the meat of the fish.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
Wow, that trout looks fantastic, Kathy! I had trout almondine years ago at a restaurant in Baton Rouge, and it was delicious. (If I recall, they served it with a Cajun cream sauce drizzled on top.) Now I want to make that again - so much good flavor going on there!
Kathy says
It's delicious! My husband isn't a huge fan of trout, but he kept saying how much he loved it cooked this way!