Anti Inflammatory Baked Trout with Almonds and Herbs
Total time28 min
Prep time10 min
Cook time18 min
4.6(4)
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Learn more →Ingredients
4 servings
- 4 trout fillets (about 6 oz each), skin-on
- 2 tbsp olive oil, divided
- ½ tsp salt
- ½ cup sliced almonds
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp fresh ginger, finely grated
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper and brush it with 1 tbsp of the olive oil.
- 2
Pat the trout fillets dry with paper towels and place them skin-side down on the prepared baking sheet. Brush the flesh side of each fillet with the remaining 1 tbsp olive oil and season evenly with the salt.
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