Coconut 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 involved. The fillets get seared in a hot cast iron or stainless steel skillet until the skin is deeply caramelized and the flesh is just cooked through — that texture contrast alone is worth making this on repeat. Toasted sliced almonds, fragrant garlic, and a bright hit of fresh lemon juice come together in the same pan, picking up all those savory browned bits for a sauce that's rich without being heavy. Every ingredient here is straightforward and naturally free from coconut in any form — no coconut oil, coconut aminos, or sneaky coconut-derived additives that can show up in store-bought sauces and marinades. It's a clean, confident dish built entirely on olive oil, citrus, and nuts, so you can cook and serve it without second-guessing the label on a single bottle. A scatter of fresh flat-leaf parsley and a squeeze of lemon at the table keeps everything tasting bright and fresh. This one is genuinely restaurant-quality with a pantry-friendly ingredient list.
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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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