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Pan-fried Rainbow Trout with Almonds

A recipe from the Good Food collection.

Ingredients

Pan-fried Rainbow Trout with Almonds
Pan-fried Rainbow Trout with Almonds
2 rainbow trout, scaled and gutted
plain (all-purpose) flour, for coating
60 g (2¼ oz) butter
1 tablespoon oil
25 g (¼ cup) flaked almonds
2 tablespoons lemon juice
1 tablespoon finely chopped parsley, plus some extra leaves, for garnish
lemon wedges, for serving
Fish substitution
any type of trout

Method

  1. Wash the fish and pat dry with paper towels. Coat the fish with flour and season well on each side as well as inside. Heat half the butter and all of the oil in a large frying pan until it is very hot, then add the fish. Cook for 4 minutes on each side, or until golden brown and cooked through. Lift up one side of the fish to check if the flesh on the inside is opaque and cooked through. If cooked, the dorsal fin should pull out easily. Remove the fish and place on heated serving plates. Cover very loosely with foil and place in a warm oven.
  2. Heat the remaining butter in a frying pan, add the flaked almonds and stir until the almonds turn light golden. Add the lemon juice and parsley, and season with salt and pepper. Stir until the sauce is heated through. Pour over the fish, garnish with parsley, then serve with lemon wedges.
Main ingredient:
Fish, Nuts
Cuisine:
Asian
Course:
Main-course

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