Peanut 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 are seared in a hot cast iron or stainless steel skillet until the skin turns deep and crackling, then flipped just long enough to finish the flesh through — simple technique, stunning result. While almonds are tree nuts and completely distinct from peanuts, this recipe contains no peanuts or peanut-derived ingredients whatsoever, making it a genuinely safe and satisfying option for anyone navigating that specific allergy. The pan sauce comes together in the same skillet using sliced almonds, garlic, fresh lemon juice, and parsley — nothing hidden, nothing ambiguous. That bright, nutty drizzle spooned over the fish at the end is what takes the whole dish from good to memorable. Serve it with lemon wedges and you have a restaurant-quality plate built entirely from clean, straightforward ingredients you can trust.
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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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