French · Dinner
Baked Trout with Almonds
A whole trout fillet is baked with lemon, garlic and butter, then finished with a toasted almond and parsley topping in the classic French trout amandine style. Rice flour replaces wheat flour for a light gluten-free dredge, keeping the fish flaky under a nutty, browned-butter crust.
$7
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
540Calories
40.2gProtein
35.8gFat
15.6gCarbs
1.3gSugar
1.9gFiber
620mgSodium
161mgChol
13.9gSat Fat
690mgPotassium
90mgCalcium
2.4mgIron
6.8mcgVitamin B12
12mgVitamin C
Goes well with
Sparkling Lemon Water with Fresh Herbs
local
French Sparkling Cider (Cidre Brut)
international
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Pat the trout fillet dry with paper towels. Season both sides with salt and black pepper. Dredge lightly in rice flour, shaking off excess for a thin coating.
2
Sear
Warm the olive oil in an ovenproof skillet over medium-high heat. Lay the trout skin-side down and sear for 2 minutes until the skin is golden and releases easily.
3
Bake
Transfer the skillet to a 400°F oven and bake the trout for 8 to 10 minutes until the flesh turns opaque and flakes easily with a fork.
4
Toast
Melt 1 tablespoon of butter in a small pan over medium heat. Add the sliced almonds and minced garlic, toast for 2 to 3 minutes until golden brown and nutty.
5
Finish
Remove from heat. Stir the lemon juice and chopped parsley into the almond butter; the sauce will turn glossy.
6
Plate
Transfer the trout to a plate, spoon the almond butter sauce over the top, and arrange the lemon slices alongside; serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g trout fillet
- 4 tbsp32g rice flour
- 2 tbsp28g butter, plus 1 tbsp (14g) for the almond topping
- 1/2 oz14g sliced almonds
- 2 clove2 clove garlic
- 1 tbsp1 tbsp fresh lemon juice
- 44 thin lemon slices
- 2 tbsp2 tbsp parsley
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp olive oil
