Sesame 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 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. What makes this dish so satisfying for anyone avoiding sesame is that it relies entirely on clean, whole ingredients: olive oil, raw sliced almonds, garlic, lemon, and fresh parsley. There's no sauce packet, no spice blend, no bottled condiment hiding a sesame derivative — just a pan sauce built from scratch in the same skillet you cooked the fish in. The almonds toast in the residual oil until fragrant and golden, the garlic softens just at the edges, and a splash of fresh lemon juice pulls it all together into something bright and nutty. Spooned over the warm fillets, it's the kind of finish that makes people ask if you went to culinary school. Serve with extra lemon wedges and you've got a restaurant-quality plate with total control over every ingredient on it.
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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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