Trout Almondine with Green Beans








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YIELD: 4 servings
TOTAL TIME: 30 minutes
ACTIVE TIME: 10 minutes

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Trout, filets 40 oz / 2½ lb 4 fillets
Salt To taste
Black pepper, freshly ground To taste
Flour, all-purpose 85 g ⅔ cup
Olive oil, extra virgin 60 g 60 mL / 4 tbsp
Butter 60 g 4 tbsp
Almonds, sliced 110 g 1 cup
Lemon juice 1 lemon
Parsley, chopped 17 g 4 tbsp
Green beans, trimmed 500 g / 1 lb 4 cups
Butter 45 g 3 tbsp
Garlic, minced 3 cloves
Salt 2 g ¼ tsp
Black pepper, freshly ground 1 g ¼ tsp
Lemon wedges for serving

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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 2-3 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 5-6 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.

6 Drain green beans and wipe 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. 
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  •  Add any other spices you like to the green beans. Thyme and oregano work well

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