Pistachio 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 to pull together. The fillets are seared until the skin crackles and the flesh turns perfectly opaque, then finished with toasted sliced almonds, fragrant garlic, bright lemon juice, and fresh parsley — all built right in the same skillet. For anyone navigating tree nut concerns specifically around pistachios, this dish is a genuinely satisfying option since the only nut in play is almonds, making it easy to enjoy without second-guessing the ingredient list. The pan sauce comes together in just a few minutes off the heat, with the lemon juice lifting all those toasty browned bits into something that tastes almost restaurant-worthy. Serving it straight from the skillet with a few extra lemon wedges keeps things simple and lets the fish shine. It's the kind of recipe that earns a permanent spot in your rotation.
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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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