📝 About This Recipe
This elegant seafood bake is a sophisticated take on the classic French 'Truite Amandine,' bringing a delightful crunch to the delicate, flaky texture of fresh trout. The nuttiness of toasted sliced almonds perfectly complements the richness of the fish, while a finishing drizzle of lemon-infused brown butter adds a bright, citrusy lift. It is a timeless dish that feels like a celebration of simple, high-quality ingredients and refined technique.
🥗 Ingredients
The Fish
- 4 pieces Trout Fillets (skin-on, approximately 6 ounces each)
- 1 teaspoon Kosher Salt (more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Extra Virgin Olive Oil (for brushing the pan)
Almond Topping
- 3/4 cup Sliced Almonds (blanched or skin-on)
- 1/4 cup Panko Breadcrumbs (for extra crunch)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Lemon Zest (from one large lemon)
- 2 tablespoons Unsalted Butter (melted)
Lemon Brown Butter Sauce
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 tablespoons Fresh Lemon Juice (strained)
- 1 tablespoon Capers (drained and patted dry)
- 1 clove Garlic (minced very fine)
For Garnish
- 1 tablespoon Fresh Chives (snipped)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position the oven rack in the center for even heat distribution.
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2
Line a large rimmed baking sheet with parchment paper or lightly brush it with one tablespoon of olive oil to prevent the fish from sticking.
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3
Pat the trout fillets thoroughly dry with paper towels. This is crucial for achieving a flakey texture rather than a steamed one.
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4
Season both sides of the trout fillets with kosher salt and freshly cracked black pepper. Place them skin-side down on the prepared baking sheet.
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5
In a small mixing bowl, combine the sliced almonds, panko breadcrumbs, chopped parsley, lemon zest, and 2 tablespoons of melted butter. Toss gently until the almonds are evenly coated.
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6
Carefully press the almond mixture onto the top of each trout fillet, creating an even layer that covers the flesh. Press down lightly so the topping adheres.
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7
Slide the baking sheet into the oven and bake for 10-12 minutes. The fish is done when it flakes easily with a fork and the almonds are beginning to turn golden brown.
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8
While the fish bakes, prepare the sauce. In a small light-colored saucepan over medium heat, melt the 4 tablespoons of butter.
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9
Continue cooking the butter, swirling the pan occasionally. Watch for the butter to foam up and then subside; look for small brown specks to form at the bottom and a nutty aroma to develop.
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10
Immediately remove the pan from the heat once it turns a medium amber color. Stir in the minced garlic and capers; the residual heat will cook the garlic without burning it.
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11
Whisk in the fresh lemon juice to emulsify the sauce. It will sizzle slightly—this is normal.
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12
Remove the trout from the oven. If you want a deeper gold on the almonds, you can place them under the broiler for 60 seconds, watching very closely to prevent burning.
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13
Transfer the fillets to warm plates. Spoon the warm lemon brown butter sauce generously over each fillet.
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14
Garnish with snipped chives and serve immediately with fresh lemon wedges on the side.
💡 Chef's Tips
Use a light-colored pan for browning the butter so you can accurately see the color change and prevent burning. If you cannot find trout, this recipe works beautifully with Arctic Char or thin Salmon fillets. Always pat the fish dry before seasoning; moisture is the enemy of a crisp crust. For a gluten-free version, simply omit the panko breadcrumbs or use a gluten-free breadcrumb substitute. Avoid overcooking the trout; it should be just opaque in the center to remain juicy.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Sancerre or a lightly oaked Chardonnay. Serve alongside steamed asparagus or haricots verts with a touch of lemon zest. A side of buttery mashed potatoes or wild rice pilaf is perfect for soaking up the brown butter sauce. For a lighter meal, serve over a bed of fresh arugula tossed in a simple vinaigrette. A chilled sparkling water with a twist of lime provides a refreshing contrast to the rich almond topping.