This classic trout almondine recipe is made with a delectable sauce of brown butter, lemon, and capers. Topped with toasted almonds and fresh parlsey. This easy trout recipe takes just 15 minutes!
2tablespoonsavocado oilor other high heat oil like grapeseed or vegetable oil
4tablespoonsunsalted butterdivided
1lemonzested and juiced (about 2 Tablespoons of juice)
1tablespooncapers
2tablespoonsparsleyminced
Instructions
Using a dry saute pan over medium-high heat, toast the sliced almonds until lightly browned and fragrant. Set aside.
On a shallow plate mix together the flour and the seasonings. Dredge the trout in the flour, coating both sides. Shake off any excess.
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.
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.
To serve, spoon the sauce over the trout filets and garnish with extra lemon wedges.
Notes
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.