Rainbow trout almondine is one of my favorite 15-minute dinners. It's simple, fast, and oh, so delicious. Trout fillets are gently seasoned, pan-seared until golden, and topped with the best briny and lemony almondine topping.
After two years of back-to-back trips to France, I was inspired to make this restaurant-worthy, yet shockingly easy trout almondine. It's my take on a classic French trout amandine ("amandine" just means "prepared with almonds"). I've always loved baked trout, but this pan-fried trout shaves off an extra 5 minutes of cooking time and has a slightly golden crust that you won't get with the baked version. Plus, that almondine topping is simply irresistable! I hope you love it as much as I do!!
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► TIMESTAMPS:
00:00 Intro
00:33 Chop the parsley and juice the lemon.
01:00 Season the rainbow trout and dust with flour.
01:45 Sear the trout until golden.
02:55 Make the almondine sauce.
03:50 Add the almondine sauce to the trout and serve.
04:44 Taste test, storage, and tips.
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