Nitrate & Nitrite 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 it takes. The fillets get seared hard in a hot skillet until the skin turns deep and crackling, then the same pan does double duty for toasting sliced almonds and blooming garlic in olive oil. A splash of fresh lemon juice lifts all those browned bits into a bright, nutty sauce that gets finished with chopped parsley — simple, clean, and genuinely delicious. Every single ingredient here is whole and unprocessed, which means no cured meats, no deli shortcuts, and none of the preservatives that sneak into so many packaged proteins and sauces. Trout is a naturally lean, fresh fish that needs nothing more than good seasoning and high heat to shine, and this recipe leans into that completely. If you've been navigating labels at the seafood counter or avoiding processed pantry staples, this one is as straightforward as it gets — just real ingredients cooked well.
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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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