Shellfish Free Pan-Seared Trout with Almonds
Few weeknight dinners feel as restaurant-worthy as a perfectly seared piece of fish, and this trout delivers exactly that kind of moment. The skin goes deeply golden and crisp in a hot cast iron or stainless steel pan, while the flesh stays tender and flaky all the way through. What really elevates it is the quick pan sauce built right in the same skillet — toasted sliced almonds, golden garlic, a bright hit of lemon juice, and fresh parsley all come together in just a few minutes while the fish rests. That combination of nutty, garlicky, and citrusy is genuinely hard to beat. For anyone navigating shellfish concerns, this recipe is a clean, confident choice — it's built entirely around freshwater trout and pantry staples, with no ambiguous sauces or mixed seafood to worry about. The technique is straightforward enough for a Tuesday but impressive enough to serve to guests. Finish with a squeeze of lemon at the table and dinner is 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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