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Home » Fish » Trout Almondine

Published: Nov 7, 2022 by Kathy · This post may contain affiliate links

Trout Almondine

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Cooked trout fillets topped with almonds on a plate.

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.

Four fish fillets topped with sliced almonds.
Table of Contents
Classic pan fried trout
Key ingredients
Step by step directions
Recipe tips
Frequently asked questions
Serving suggestions
More delicious dinner recipes
Trout Almondine

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.

A small rainbow trout.
A freshly caught kamloop fish.

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

Rainbow trout fillet on a board near butter and a lemon.
  • 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
Browning almond slices in a dry pan.
Trout in a pile of flour on a plate.
  • 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.
Pan frying trout filets.
Trout cooking in a pan.
  • 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
Butter melting in a pan with lemon juice and parsley.
A butter sauce with almonds.

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

Can I use frozen trout to make trout almondine?

Yes, frozen trout can be used. Allow fish to fully thaw before using.

What do I do with leftover trout almondine?

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

  • Oven roasted potatoes
  • Orzo pasta with herbs
  • Roasted brussels sprouts
  • Sugar snap peas

More delicious dinner recipes

  • Italian dressing chicken
  • Sheet pan sausages
  • Pan fried walleye
  • Pork marsala
Trout topped with sliced almonds.

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!

  • Cook shrimp with seasoning on a plate.
    Blackened Shrimp
  • A whole trout filled with lemons and sage.
    Baked Trout
  • Trout fillets topped with capers.
    Pan Fried Trout
  • Salmon fillet topped with gremolata on a plate with rice.
    Grilled Sockeye Salmon
Four fish fillets topped with sliced almonds.

Trout Almondine

Kathy
Pan fried trout with almonds, butter and lemon.
5 from 22 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Dish
Cuisine American
Servings 4 fillets
Calories 323 kcal

Equipment

  • 10 Inch Skillet
Prevent your screen from going dark

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 towel
    4 trout fillets
  • Lightly sprinkle the flesh side with salt and pepper
    ⅛ teaspoon salt, ⅛ teaspoon pepper
  • Dredge in flour and shake off any excess flour
    ¼ 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.

Nutrition

Serving: 1filletCalories: 323kcalCarbohydrates: 7gProtein: 24gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 105mgSodium: 222mgPotassium: 578mgFiber: 0.3gSugar: 0.2gVitamin A: 677IUVitamin C: 8mgCalcium: 85mgIron: 1mg
Keyword pan fried fish, trout
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Reader Interactions

Comments

  1. David @ Spiced says

    November 08, 2022 at 5:11 am

    5 stars
    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!

    Reply
    • Kathy says

      November 08, 2022 at 2:26 pm

      It's delicious! My husband isn't a huge fan of trout, but he kept saying how much he loved it cooked this way!

      Reply

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

More about me →

Popular Recipes

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  • Strips of chicken, peppers and onions in a baked casserole.
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    Cast Iron Chicken Thighs
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