Trout Amandine
This mild freshwater fish gets a classic culinary treatment for an easy, elegant weeknight dinner.
Keywords
- Main Courses
- French
- Fish & Seafood
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Cooking tools:
- Fish spatula
- Nonstick skillet
- Serving platter
- Dish
- Plate
- Paper towel
- Measuring spoon
- Measuring cup
- Kitchen scale
- Stove
- Mixing bowl
- Spoon
- Microplane
- Citrus press
- Cutting board
- Chef's knife
Ingredients
- 4 (4- to 6-ounce) skin-on trout fillets
- 1¼ teaspoons table salt, divided
- ½ teaspoon pepper
- ¼ cup all-purpose flour
- 2 tablespoons vegetable oil, divided
- 8 tablespoons unsalted butter, cut into 8 pieces
- ½ cup sliced almonds
- 2 teaspoons grated lemon zest plus 4 teaspoons juice
- 2 tablespoons chopped fresh parsley
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