Turkey Free Pan-Seared Trout with Almonds
Flaky, golden-skinned trout meets a nutty, garlicky pan sauce in this elegant skillet dinner that comes together with just a handful of real ingredients. The technique is straightforward but the results are genuinely restaurant-worthy — crispy skin on the outside, tender and opaque flesh all the way through, finished to a safe internal temperature of 145°F. Toasting the sliced almonds in the same pan after the fish comes out is the kind of move that makes a dish taste like you really know what you're doing, coaxing out deep, fragrant flavor in just a couple of minutes. A splash of fresh lemon juice deglazes the pan and lifts all those browned bits into a bright, savory sauce that ties everything together beautifully. Chopped flat-leaf parsley adds a pop of color and freshness right at the end, keeping the whole plate feeling light and vibrant. This is the sort of weeknight meal that looks impressive enough for company but asks very little of you in return — no complicated prep, no long ingredient list, just clean flavors done right.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!