This trout almondine recipe is the perfect simple and fresh dinner for any occasion. Rainbow trout filets are dredged in flour and seasonings, seared until crispy and flaky, smothered in a flavorful butter lemon sauce, then topped with toasted almonds and capers.
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If you're looking for a great choice for an easy weeknight dinner or a delicious meal to serve at your next dinner party, then this trout recipe is exactly the recipe you need in your life.
This classic French dish is so easy to whip up, but tastes like a fancy restaurant-quality meal.
Perfectly cooked trout topped with capers and sliced almonds and drizzled with a lemony pan sauce? Everyone will want a bite of this classic seafood dinner!
What is Trout Almondine?
Trout almondine is a classic French dish made with trout fillets that are lightly coated in flour and then pan-fried in butter until crispy and golden brown. The trout is then topped with a sauce made from browned butter, lemon juice, and toasted almonds.
Trout almondine became particularly popular in the United States during the mid-20th century, as Americans began to embrace French cuisine and fine dining. Today, it remains a classic dish that is enjoyed by many people both in France and in the United States.
Almondine vs Amandine
Almondine is simply the Americanized version of the French "almandine". Both terms are used to describe a dish served with an almond garnish.
📖Why This Recipe Works
- Easy Recipe- This recipe is perfect for new home cooks. Anyone can have a tender, flaky, flavorful trout dinner on the table in a total of 15 minutes.
- Perfect Flavor Balance- Capers are a nontraditional ingredient but their briny flavor paired with this bright and tangy lemon is perfection.
This delicious dinner recipe is made with a few simple ingredients!
Almonds - Be sure you're using sliced almonds so they get nice and toasty.
Flour - You can use regular all-purpose flour or gluten-free flour depending on your dietary needs.
Seasonings - I use a blend of kosher salt, cayenne pepper, garlic powder, and onion powder. You can use black pepper instead of cayenne or use our cajun seasoning for more flavor.
Oil - I recommend a neutral, high-heat oil such as avocado oil, grapeseed oil, or vegetable oil. You can also use olive oil if that's what you have on hand, but it has a more distinct flavor than other varieties.
Butter - I recommend using unsalted butter so you can control the saltiness of your dish.
Lemon - You'll need a squeeze of lemon juice for the sauce as well as a sprinkle of lemon zest for an extra kick of citrus. fresh lemon juice zest and juice
Capers - Capers add a delicious salty flavor to offset the brightness of the lemon.
Parsley - A sprinkle of fresh, chopped parsley makes the perfect garnish.
See the recipe card for exact quantities.
What Kind of Fish Should I Use?
You can use any type of skin-on trout for this recipe. Rainbow trout is the most common and is available in most grocery stores. You can also use fresh-caught lake trout.
If you can't find trout, sole (of sole meuniere fame), tilapia, or flounder are all excellent substitutes. Essentially, you want something thin and flakey.
⏲️How to Make Trout Almondine
This delicious citrus trout almondine recipe is so fresh and so easy to make!
Step 1- Toast the Almonds
Add the sliced almonds into a sauté pan and cook over medium-high heat until lightly browned. Keep a close eye on the almonds as they cook. They will toast quickly and can easily go from well-toasted to burnt! Take them off the heat as soon as you start to smell their nutty aroma.
Be sure you use a dry sauté pan to toast the almonds. Any oil or moisture will cause them to just be soft and soggy.
Step 2- Season the Trout
On a shallow dish or plate, combine the flour and all of the seasonings. Dredge each of the fish filets in the flour/seasoning mixture so they are well coated. Tap off any excess flour, then set aside.
Some people choose to dredge the trout in milk first. It will result in a thicker coating but I find the trout skin will not get crispy.
Step 3- Sear the Fish
In a large frying pan, heat oil over medium-high heat. Once the oil is heated, place the breaded trout filets into the skillet with the skin side down in the pan.
Cook for 2-3 minutes, then flip and cook for an additional 3 minutes. If you are cooking more than 2 fish filets, fry them in batches so that the oil temperature doesn't drop too much. Or you can use two pans.
It is important that you fry the skin side down first. It creates a barrier between the fish meat and the meat so it doesn't get over-cooked or dry out before the exterior gets nice and crispy.
You will be able to tell that the fish is done when it becomes tender and flaky. You can also use a meat thermometer to check the internal temperature. Simply insert it into the thickest part of the filet. The temperature should be 145ºF.
Once the fish is finished cooking, transfer it to a warm serving plate and tent it with sheets of foil to keep it warm.
Step 4- Make the Almondine Sauce
Next up, the delicious and simple pan sauce!
First, pour any leftover oil out of the pan, but don't wash. Instead, simply wipe the pan out with a paper towel. Be careful! It will be hot.
Add the cold butter and allow it to melt over medium heat. As the butter melts, scrape any browned bits off of the bottom of the pan. Once the butter is melted, stir in the lemon juice and lemon zest, capers, parsley, and toasted almonds.
Finally, spoon the finished sauce over the pan-fried trout fillets, garnish with lemon wedges, and dig in.
🥗What to Serve with Trout Almondine
Trout almodine is the perfect fresh and simple recipe that goes with so many simple side dishes!
A few of my favorites are small mashed potatoes or Boursin cheese mashed potatoes, roasted carrots and asparagus with lemon dressing, sautéed broccolini and garlic, lemon orzo salad, or garlic green beans.
Fresh trout will give your dish the best flavor and texture. Look for fillets that are firm and have a bright, shiny appearance.
Leftover trout can be stored in the fridge for up to 3 days. I recommend storing the butter sauce separately for the freshest leftovers. It will last on its own for up to a week in the fridge.
When you're ready to serve your trout almondine again, warm it wrapped in foil in a 275ºF oven until heated through. If you want to re-crisp the skin, you can sear it quickly in a hot skillet after baking. Drizzle it with warmed butter sauce and serve!
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💭 Frequently Asked Questions
Yes, you eat the trout skin. Leaving the skin on gives the trout a delicious, crispy, seared exterior. Assuming the fish has been cleaned and prepared properly, it's totally safe to eat this skin.
Use either a flour blend or almond flour (dip in milk first when using almond flour). Plain rice flour will be too gritty.
While not traditional you can deglaze the pan with white wine before adding the cold butter.
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📖 Printable Recipe Card
- ⅓ cup sliced almonds
- 2 fresh trout fillets skin on
- ½ cup flour (regular or gluten-free blend)
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 tablespoons avocado oil or other high heat oil like grapeseed or vegetable oil
- 4 tablespoons unsalted butter divided
- 1 lemon zested and juiced (about 2 Tablespoons of juice)
- 1 tablespoon capers
- 2 tablespoons parsley minced
- Using a dry saute pan over medium-high heat, toast the sliced almonds until lightly browned and fragrant. Set aside.⅓ cup sliced almonds
- On a shallow plate mix together the flour and the seasonings. Dredge the trout in the flour, coating both sides. Shake off any excess.½ cup flour (regular or gluten-free blend), ½ teaspoon kosher salt, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, 2 fresh trout fillets
- In a large saute pan, heat the oil over medium-high heat. Place the trout filets skin side down and fry for 2 to 3 minutes. Flip the fish and fry for 3 minutes. The fish is done when it is flaky. Fry in batches, if making more than 2 fish fillets. Move the trout to a warm serving platter and loosely tent with aluminum foil.2 tablespoons avocado oil
- Pour out any leftover oil in the pan but don't wash. Carefully wipe out the hot pan with a paper towel. Add the cold butter and melt over medium heat, scraping up any of the brown bits. Stir in the lemon juice and zest, parlsey, caper, and toasted almonds.4 tablespoons unsalted butter, 1 lemon, 1 tablespoon capers, 2 tablespoons parsley
- To serve, spoon the sauce over the trout filets and garnish with extra lemon wedges.
- Dredging in the milk before adding the flour is optional. The milk will allow for more of the flour to stick but I don't find the crust to be as crispy.
- Gluten-Free Option- If making this recipe gluten-free use a blend rather than almond flour or a single flour like rice flour. My testing showed the blend adhered better
- Dairy-Free Option-Use vegan butter to make this recipe.