Pecan 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 requires. The fillets get 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. Raw sliced almonds go into the same pan and toast in the residual oil until fragrant and golden, joined by thin-sliced garlic and a bright hit of fresh lemon juice that lifts all those caramelized bits off the bottom. Chopped flat-leaf parsley rounds everything out, and the whole sauce gets spooned right over the fish for a dish that looks like it came out of a bistro kitchen. For anyone avoiding pecans, this recipe is a natural fit — almonds do all the nutty, buttery work here with zero substitutions needed, and every ingredient is straightforward with no hidden surprises to navigate. Serve it with lemon wedges and something simple on the side, and dinner is genuinely done.
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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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