Wheat Free Pan-Seared Trout with Almonds
Pan-seared fish with a golden, crackling skin is one of those weeknight wins that feels far more impressive than the effort involved. The real star here is the almond pan sauce — toasted sliced almonds, fragrant garlic, bright lemon juice, and fresh parsley all come together in the same skillet in under two minutes, picking up every bit of flavor left behind from the sear. Every component in this dish is naturally free of wheat and gluten-containing grains, so there's no substituting or swapping required — it's just clean, straightforward cooking. The technique of pressing the fillets skin-side down for those first few seconds is a small move that makes a big difference, locking in that deep golden crust that holds up beautifully under the sauce. Finishing with a squeeze of lemon at the table keeps everything tasting fresh and bright. This is the kind of recipe that earns a permanent spot in the rotation.
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!