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YIELD: 4 servings
TOTAL TIME: 30 minutes
ACTIVE TIME: 10 minutes
DIFFICULTY: Easy
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| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| 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 | – |
[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]1 Season trout with salt and black pepper.
2 Spread flour in a shallow bowl and dredge fish in flour on both sides. Shake off any excess.
3 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.
4 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
5 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.
7 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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