Mustard Free Pan-Seared Trout with Almonds
Few things hit the dinner table quite like a perfectly seared piece of fish with crackling skin and a golden, nutty pan sauce. This trout comes together in a single skillet, starting with a hard sear that locks in moisture and builds a deeply savory crust before the fillets are finished and set aside to rest. The real magic happens in those last few minutes when sliced almonds toast in the residual oil, picking up all the browned bits from the pan before garlic and fresh lemon juice go in to create a bright, fragrant sauce that ties everything together. For anyone navigating a mustard allergy or sensitivity, this kind of recipe is a genuine relief — there's no hidden condiment, no spice blend with a questionable label, just clean, whole ingredients you can verify at a glance. The sauce relies entirely on almonds, garlic, lemon, and parsley, so the flavor is bold and layered without any of the usual worry. It's an elegant weeknight dinner that looks and tastes like something from a proper restaurant, and it comes together faster than most people expect.
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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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