MSG Free Pan-Seared Trout with Almonds
Few things beat a beautifully seared piece of fish with crackling skin, and this trout delivers exactly that with a pan sauce that feels genuinely restaurant-worthy. The technique is straightforward — a hot skillet, a little patience, and a gentle press of the spatula — but the results are stunning, with deep golden skin giving way to tender, flaky flesh. Toasted almonds and golden garlic come together in the same pan, picking up all those savory browned bits before a hit of fresh lemon juice ties everything together. Every single ingredient here is whole and unprocessed, so there's no need to scan labels or second-guess what's hiding in a seasoning packet or sauce. It's the kind of clean, vibrant cooking that proves simple food can be deeply satisfying. A scatter of fresh parsley and a squeeze of lemon at the table finish it off with brightness, making this as pretty to look at as it is to eat.
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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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