trout almondine
Ingredients
2 (8-10 ounce) rainbow trout fillets
salt and pepper
1/3 cup flour
2 tablespoons olive oil
2 tablespoons salted butter
1/2 cup sliced almonds
juice from 1/2 lemon
2 tablespoons chopped fresh parsley
lemon wedges for serving
Instructions
Season trout with salt and pepper. Spread flour out on a rimmed plate or shallow bowl. Dredge fish in flour on both sides and gently shake off any excess flour.
Heat oil in a large skillet over medium-high heat. Add trout skin-side up and cook for 3 minutes. Carefully flip fillets over and cook for 2-3 more minutes, until cooked through. Remove fish to a plate and tent loosely with aluminum foil.
Pour out any leftover oil and wipe out skillet with a paper towel. Melt butter in skillet over medium heat. Add almonds and cook, stirring often, until the butter starts to brown and the almonds are fragrant, 5-6 minutes. Remove from heat. Stir in lemon juice and parsley.
Place 1 trout fillet on each serving plate. Spoon half of almond sauce over each fillet. Serve with lemon wedges.
now lets hear some of your favorites and it doesn't have to be just trout