Naturally a mild and flaky fish, rainbow trout is a great accompaniment to a lemony butter sauce studded with sliced almonds. A classic French preparation for trout, my version of Trout Amandine is baked and not pan-fried, making for a more hands-off approach that is equally as tasty. Simply season your fish and then top each fillet with sliced lemons, chopped parsley, almonds and a couple dots of butter. Bake for 15-18 minutes, or until flaky and delicious. I like serving this with a warm lentil salad or even a side of lemony orzo pasta, studded with green peas.
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Baked Trout Amandine
Ingredients:
- 4 rainbow trout fillets, skin-on
- salt and pepper
- 1 lemon, sliced
- fresh parsley, chopped
- sliced almonds
- 2 Tablespoons unsalted butter
Directions:
- Preheat the oven to 375 degrees. Spray a parchment-lined baking sheet with olive oil spray. Arrange the fish fillets in a single layer on the baking sheet; season each with 1/4 teaspoon of salt and a big grinding of black pepper. Scatter some almonds and parsley on top of the fish; arrange the sliced lemons on each fillet as well.
- Dot each fish fillet with a bit of butter. Bake in the preheated oven for 15-18 minutes, or until flaky and cooked to your liking.
Tagged: almonds, amandine, baked fish, baked trout, butter, French, lemon, lemon butter sauce, parsley, rainbow trout, sliced almonds, trout, trout Amandine
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