Chestnut 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. 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 — toasted sliced almonds, fragrant garlic, bright lemon juice, and fresh parsley all coming together in under a minute. Tree nut concerns can make almond-forward dishes feel off-limits, but chestnuts are botanically distinct from almonds, and this recipe contains absolutely nothing from that family, making it a genuinely safe and satisfying choice. The technique of pressing the fillets flat for those first few seconds is a small move that makes a big difference, locking in that irresistible crisp skin. Everything here is straightforward pantry and fresh-market ingredients — no sauces, no packaged shortcuts, nothing to second-guess on a label. Spoon that nutty, garlicky pan sauce generously over the fish and get it to the table while it's still sizzling.
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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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