Xanthan Gum Free Pan-Seared Trout with Almonds
Pan-seared fish with a golden, crispy 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 just a couple of minutes, building incredible depth from the browned bits left behind by the fish. Every single ingredient in this dish is naturally free of xanthan gum, which means no label-scanning, no specialty products, and no compromises on flavor or texture. Xanthan gum tends to sneak into processed sauces and pre-seasoned proteins, so cooking from scratch with whole ingredients like these is genuinely the cleanest path forward. The technique of pressing the fillets skin-side down for those first few seconds is a small move that makes a huge difference, locking in that satisfying crunch. Serve it straight from the pan with a squeeze of lemon and you have a restaurant-quality plate that's as clean and simple as it gets.
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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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