Nutmeg 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 are seared hard in a hot skillet until the skin turns deep and crackling, then flipped just long enough to finish through — simple technique, stunning result. Toasted sliced almonds, quick-cooked garlic, a hit of fresh lemon juice, and chopped parsley come together in the same pan to build a sauce that's nutty, bright, and a little savory all at once. For anyone navigating warm-spice sensitivities, this recipe is naturally free of the usual suspects — no spice blends, no pre-made seasonings, just clean, straightforward ingredients you can trust. The lemon juice goes in off the heat, lifting all those toasty browned bits into something that tastes like it took much longer than it did. Serve it immediately so the skin stays crisp and the sauce is still glossy and warm, with an extra lemon wedge on the side if you want a little more brightness.
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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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