Turmeric 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. The fillets get seared hard in a hot skillet until the skin turns deep and crackling, then flipped just long enough to finish cooking through — simple technique, stunning result. Toasted sliced almonds, thin-sliced garlic, a hit of fresh lemon juice, and chopped parsley come together in the same pan to build a bright, nutty sauce that clings to every bite. Because the whole dish leans on clean, whole ingredients — fish, nuts, olive oil, lemon, herbs — there's no spice blend or seasoning mix hiding anything unwanted. For anyone navigating a sensitivity to yellow-tinted spices, this recipe is a genuinely satisfying option that doesn't ask you to compromise on flavor or elegance. Serve it straight from the pan with extra lemon wedges and you've got a restaurant-quality plate on the table in minutes.
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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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