Trout Almondine with Green Beans

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This dish highlights the decadence of fresh trout and cooks quickly, making it a great weeknight option.

Time 30 mins
Servings 4
Difficulty Easy





  • 2 ½ lbs Trout , fillets
  • To taste Salt
  • To taste Black pepper, freshly ground
  • cup All-purpose flour
  • 4 tbsp Olive oil , extra virgin
  • 4 tbsp Butter
  • 1 cup Almonds, sliced
  • 2 tbsp Lemon juice
  • ¼ cup Parsley, chopped


  • 1 lb Green beans, trimmed
  • 3 tbsp Butter
  • 3 cloves Garlic, minced
  • ¼ tsp Salt
  • ¼ tsp Black pepper, freshly ground
  • For serving Lemon wedges


  • Season trout with salt and black pepper.
  • Spread flour in a shallow bowl and dredge fish in flour on both sides. Shake off any excess.
  • In a large skillet, heat olive oil over medium-high heat. Add trout skin-side up and cook for 3 minutes. Flip fillets and cook for about 2 to 3 more minutes, or until cooked through. Remove fish to a plate and cover loosely with aluminum foil.
  • Wipe down skillet and melt butter over medium heat. Add almonds and cook, stirring often, until butter starts to brown, about 5 to 6 minutes. Remove from heat. Stir in lemon juice and parsley. Set aside.
  • In another large skillet, bring water and green beans to a boil on high heat, cooking for 2 minutes.
  • Drain green beans and pat dry with paper towel. Add butter and garlic, stirring until fragrant, about 1 minute. Add green beans back in with salt and black pepper and combine.
  • Place 1 trout fillet on each plate. Spoon almond sauce over each fillet. Serve with lemon wedges and green beans.


  • Add any other spices you like to the green beans. Thyme and oregano both work well. 
  • Alternatively, pair trout with asparagus or salad