Hazelnut 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 required. The fillets are seared hard in a hot skillet until the skin turns deep and crackling, then finished with a quick sauce built from toasted sliced almonds, fragrant garlic, bright lemon juice, and fresh parsley — all in the same pan. For anyone navigating tree nut concerns specifically around hazelnuts, this recipe is a clean choice: the only nut called for is almonds, and there's no ambiguity about what's going into the dish. That matters when so many restaurant preparations and store-bought sauces blur the lines between nut varieties without a second thought. The pan sauce comes together in just a few minutes off the heat, so the almonds stay toasty and the garlic doesn't tip into bitter. A squeeze of lemon wedge at the table pulls everything together and cuts through the richness of the fish beautifully. It's the kind of simple, ingredient-forward cooking that makes you wonder why you ever ordered out.
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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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