BHA & BHT 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 takes. Every ingredient here is whole and unprocessed — fresh fish, raw sliced almonds, real lemon juice, garlic, parsley, and extra virgin olive oil — so you're not navigating a single label for hidden preservatives. BHA and BHT tend to sneak into packaged nuts, bottled oils, and processed seasonings, but this recipe sidesteps all of that by keeping things completely from scratch. The technique is straightforward: sear the fillets skin-side down until the skin crackles and crisps, then build the sauce right in the same pan using the flavorful browned bits left behind. Toasted almonds and quick-cooked garlic go in next, followed by a splash of fresh lemon juice that lifts everything into a bright, nutty, savory sauce. Spooned over the fish and finished with a little chopped parsley, it's the kind of clean, vibrant plate that proves you don't need anything artificial to get serious flavor on the table.
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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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