Trout Almondine Recipe

Prep the fish

Pat trout fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dredge each fillet in 1/4 cup all-purpose flour, shaking off excess.

Heat the pan

In a large nonstick or stainless-steel skillet, heat 1 tablespoon olive oil and 3 tablespoons unsalted butter over medium-high heat until butter foams and begins to color slightly but not burn.

Pan-fry the trout

Place fillets skin-side down in the pan (work in batches if necessary to avoid crowding). Press gently with a spatula for 20–30 seconds to ensure even contact. Cook skin-side down for 3–4 minutes without moving until skin is crisp and golden. Flip carefully and cook 1–2 minutes more until flesh is opaque and just cooked through (internal temperature ~130–135°F / 55–57°C). Transfer fillets to a warm plate and tent loosely with foil while you make the almondine sauce.

Toast the almonds

In a separate clean skillet, melt 4 tablespoons unsalted butter over medium heat. Add 3/4 cup sliced blanched almonds in an even layer. Stir frequently and cook until the butter browns slightly and the almonds turn golden and fragrant, 3–4 minutes. Watch closely to prevent burning. Transfer toasted almonds and browned butter to a small bowl, leaving any fond in the pan.

Sauté shallot and deglaze

In the same skillet (with any browned bits), add the finely minced shallot and cook over medium heat for 1–2 minutes until softened but not browned. If using, add 2 tablespoons dry white wine to deglaze the pan, scraping up any browned bits, and simmer until mostly evaporated, about 1 minute.

Finish the sauce

Return the browned butter with toasted almonds to the skillet. Stir in 2 tablespoons fresh lemon juice, 1 tablespoon drained capers (if using), 2 tablespoons chopped fresh parsley, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Warm gently for 30–60 seconds to marry flavors—do not boil.

Serve

Spoon the almondine sauce generously over the warm trout fillets, making sure to include some toasted almonds on each portion. Garnish with extra chopped parsley and lemon wedges alongside. Serve immediately.