Barley Free Pan-Seared Trout with Almonds
Crispy-skinned trout with a golden almond pan sauce is the kind of weeknight dinner that feels far more impressive than the effort it requires. The fillets are seared in a hot cast iron or stainless steel skillet until the skin turns deep and crackling, then finished with a quick sauce built right in the same pan from toasted almonds, sliced garlic, bright lemon juice, and fresh parsley. Every ingredient here is naturally grain-free, so there's no need to audit labels or swap anything out — the recipe simply works as written. Toasting the almonds in the residual olive oil is the move that makes the sauce sing, coaxing out a warm, nutty depth that plays beautifully against the acidity of the lemon. The whole thing comes together in one pan, which means less cleanup and more time at the table. Serve it with lemon wedges and something simple on the side, and you've got a restaurant-quality plate with almost no fuss.
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Learn more →Ingredients
4 servings
- 4 skin-on trout fillets (about 6 oz each)
- ½ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- 2 tbsp extra virgin olive oil, divided
For the almond pan sauce
- ½ cup raw sliced almonds
- 3 cloves garlic, thinly sliced
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tbsp fresh flat-leaf parsley, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the trout fillets thoroughly dry with paper towels, then season both sides with the salt and black pepper.
- 2
Heat 1 tbsp of the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until the oil shimmers and a drop of water flicked in sizzles immediately.
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