Dairy 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 a proper sear in a hot cast iron or stainless skillet, building that deep, crackling skin that makes pan-seared fish so satisfying. What makes this dish work beautifully for anyone avoiding dairy is that the sauce gets all its richness from toasted almonds, fragrant garlic, and a bright hit of fresh lemon juice — no butter, no cream, nothing to swap or substitute. The technique of building the sauce in the same pan means every bit of those golden, savory drippings gets folded right into the final dish. A shower of fresh parsley and a squeeze of lemon at the end keeps everything tasting clean and vibrant. It comes together in one skillet with just a handful of real ingredients, making it an easy go-to when you want something that looks and tastes like restaurant food without any of the guesswork.
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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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