Trout Amandine with Lemony Brown Butter and Almonds

Why You’ll Love This Recipe

• Buttery, lemony sauce with toasty almonds that takes trout from simple to special.
• Crisp-skinned fish in minutes; the sides cook alongside for an efficient, weeknight-friendly dinner.
• Classic French inspiration, approachable steps, and ingredients you can find anywhere.
• Balanced plate: flaky fish, fresh green beans, and creamy baby potatoes.

Grocery List

• Produce: Baby potatoes, green beans, lemon, shallot, garlic, flat-leaf parsley
• Dairy: Unsalted butter
• Pantry: Skin-on trout fillets, sliced almonds, all-purpose flour, neutral oil, capers (optional), kosher salt, black pepper

Full Ingredients

Trout & Amandine Sauce

• 4 skin-on trout fillets (5–6 oz/140–170 g each)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 cup (60 g) all-purpose flour, for light dredging (optional; use rice flour for gluten-free)
• 1 tbsp neutral oil (avocado, canola, or grapeseed)
• 6 tbsp (85 g) unsalted butter
• 1/2 cup (50 g) sliced almonds
• 1 small shallot, finely minced (about 2 tbsp)
• 1 lemon: 1 tsp finely grated zest + 2 tbsp fresh juice
• 1 tbsp brined capers, drained (optional but classic)
• 2 tbsp fresh flat-leaf parsley, finely chopped, plus extra for garnish

Green Beans

• 12 oz (340 g) green beans, trimmed
• 1 tbsp unsalted butter or 1 tbsp extra-virgin olive oil
• 1 small garlic clove, thinly sliced
• Pinch of kosher salt and black pepper

Baby Potatoes

• 1 lb (450 g) baby potatoes, halved
• 1 tbsp unsalted butter
• Pinch of kosher salt and black pepper

To Serve

• Lemon wedges
• Flaky sea salt (optional)

Step-by-Step Instructions

Step 1: Start the potatoes

Place the halved baby potatoes in a medium pot and cover with cold water by 1 inch. Add 1 tbsp kosher salt. Bring to a boil over high heat, then reduce to a lively simmer and cook until fork-tender, 12–15 minutes.

Drain well. Toss with 1 tbsp butter, a pinch of salt, and black pepper. Cover to keep warm.

Step 2: Blanch the green beans

While the potatoes cook, bring a separate pot of well-salted water to a boil (it should taste like the sea). Add green beans and cook until crisp-tender and bright green, 3 minutes. Transfer to an ice bath to stop the cooking, then drain and pat dry. Set aside.

Step 3: Toast almonds and prep aromatics

In a large skillet (the one you’ll use for the fish), toast the sliced almonds over medium heat, stirring frequently, until fragrant and golden, 3–4 minutes. Transfer to a bowl so they don’t overcook.

Zest the lemon (1 tsp), juice 2 tbsp, finely mince the shallot, and chop the parsley. Keep these at the ready.

Step 4: Season and dredge the trout

Pat the trout very dry with paper towels for the best sear. Season both sides with the 1 tsp kosher salt and 1/2 tsp pepper. If using flour, place it on a plate and lightly coat the flesh side of each fillet, shaking off excess. This helps delicate browning and protects the fish.

Step 5: Sear the trout to crisp the skin

Heat 1 tbsp neutral oil in the large skillet over medium-high until shimmering. Lay the trout skin-side down. Press gently with a fish spatula for the first 10 seconds to prevent curling. Cook without moving until the skin is crisp and the fish is mostly opaque, 3–4 minutes.

Flip and cook 1–2 minutes more, until just cooked through and an instant-read thermometer reads 130–135°F (54–57°C). Transfer to a warm plate and tent loosely with foil.

Step 6: Make the lemony brown butter amandine

Pour off any very dark oil from the skillet. Return the pan to medium heat and add 6 tbsp butter. Cook, swirling, until the butter foams and the milk solids turn deep golden and smell nutty, 2–3 minutes.

Stir in minced shallot and cook 30 seconds. Take the pan off the heat; add lemon juice and zest (it will bubble), the toasted almonds, capers (if using), and parsley. Season to taste with salt and a few grinds of pepper.

Step 7: Finish the beans and plate

In a separate skillet over medium heat, melt 1 tbsp butter (or warm 1 tbsp olive oil). Add sliced garlic and cook until fragrant, 30 seconds. Add the blanched green beans and toss until hot and glossy, 1–2 minutes. Season with a pinch of salt and pepper.

To serve, spoon potatoes and green beans onto plates. Place a trout fillet on top, then spoon the warm almond-brown-butter sauce over the fish. Garnish with extra parsley and serve with lemon wedges and a sprinkle of flaky salt.

Pro Tips

• Super-dry fish = super-crisp skin. Pat trout very dry and don’t crowd the pan.
• Brown butter turns quickly. Remove from heat when the milk solids are deep golden to avoid bitterness.
• Toast nuts first. Pre-toasting keeps the almonds crunchy when they hit the sauce.
• Press the fillets for 10 seconds at the start of searing to keep the skin flat and evenly crisp.
• Use a light dredge (or rice flour) only if you want extra browning on delicate fillets.

Variations

• Nut swap: Try sliced hazelnuts or pecans in place of almonds.
• Herb twist: Substitute or add tarragon or chives for a different aromatic profile.
• Protein swap: Use skin-on fillets of snapper, sole, or Arctic char; adjust timing to thickness.

Storage & Make-Ahead

Blanch green beans and toast almonds up to 1 day ahead; refrigerate beans and store almonds airtight at room temperature. Potatoes can be boiled 1 day ahead and reheated with a splash of water and butter. Cooked trout is best fresh, but leftovers keep 1–2 days refrigerated in an airtight container. Reheat fish gently, skin-side down, in a lightly oiled skillet over low heat until warm; avoid microwaving to preserve texture. Brown-butter sauce can be made up to 1 day ahead and rewarmed gently until fluid, then finish with parsley just before serving.

Nutrition (per serving)

Approx. 610 calories; 33 g carbs; 37 g fat; 32 g protein; 4 g fiber; 820 mg sodium (varies with salt use and capers). Estimates only.