Carrageenan Free Pan-Seared Trout with Almonds
Few things beat a perfectly seared piece of fish, and this pan-seared trout delivers that golden, crispy skin with tender, flaky flesh that feels genuinely restaurant-worthy. The real magic happens in the same skillet after the fish comes out — toasted almonds, golden garlic, bright lemon juice, and fresh parsley come together in a quick pan sauce that's rich without being heavy. For anyone navigating carrageenan concerns, this recipe is a breath of fresh air: every ingredient is whole and straightforward, with no processed dairy, thickeners, or packaged sauces that might hide unwanted additives. The technique of pressing the fillets skin-side down for those first few seconds is a small step that makes a huge difference, giving you that satisfying crunch with every bite. A squeeze of lemon at the table ties everything together and keeps the flavors clean and vibrant. It's the kind of weeknight dinner that looks impressive enough for company but comes together with minimal fuss and a single pan.
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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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