15-Minute Pan-Seared Trout Amandine
Delicate trout filets coated in seasoned flour and pan-seared until golden, topped with a warm brown butter sauce infused with toasted almonds and fresh lemon zest. Seared lemon slices add brightness and visual appeal to this classic French-American preparation.
Ingredients
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 trout filets, 4-ouncehalibut1:1white fish
firm-fleshed alternative
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ¼ cup unsalted butter
- 1 lemon, sliced into rounds
- 1 teaspoon lemon zest
- 3 tablespoons sliced almonds
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Mix flour with salt and pepper in a shallow bowl.
- 2
Coat trout filets thoroughly on both sides with seasoned flour.
- 3
Heat olive oil and butter in a large pan over medium heat.
- 4
Add lemon slices and sear for 3 to 4 minutes, then remove and set aside.
- 5
Place floured trout in the pan skin-side down and cook for 3 to 4 minutes.
- 6
Flip trout and cook for 2 to 3 minutes until cooked through.
- 7
Remove trout from pan.
- 8
Add remaining butter to the pan and let melt.
- 9
After 2 minutes, add almonds and gently toast until golden.
- 10
Add lemon zest and cook for 30 seconds.
- 11
Plate trout immediately and drizzle with almond butter sauce, top with parsley and seared lemon slices.
Tips
Ensure trout skin is dry before pan-searing for crispier results.
Watch almonds carefully during toasting to prevent burning.
Serve immediately after plating to keep the brown butter warm.
Good to Know
Leftovers keep refrigerated up to 2 days; best consumed fresh.
Seasoned flour mixture can be prepared up to 4 hours ahead. Trout should be cooked fresh.
Serve immediately on warm plates with additional lemon wedges.
Common Mistakes
Do not skip drying the trout skin to avoid steaming instead of searing.
Do not overcook almonds to avoid bitter flavor in the brown butter.
Do not delay plating to avoid the butter sauce cooling and solidifying.
Substitutions
Dairy-Free Swaps
General Alternatives
firm-fleshed alternative
thinner filet, reduce cook time