Seed Oil 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 whole dish comes together in a single skillet using only extra virgin olive oil — no canola, no vegetable oil, no industrial seed oils anywhere in sight. That matters more than it might seem, because so many restaurant-style fish dishes and store-bought sauces quietly rely on refined oils that don't fit a cleaner way of eating. Here, the olive oil does double duty: first searing the fillets to a deep, crackling crisp, then toasting the sliced almonds and garlic into a fragrant, nutty sauce that gets brightened with fresh lemon juice and parsley. The technique of pressing the skin flat for the first few seconds is a small move that makes a big difference, giving you that shatteringly crisp result without any fuss. Everything on the ingredient list is whole and recognizable, which is exactly the point. Spoon that warm almond sauce over the fish and serve it straight from the pan — this one doesn't need to wait.
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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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