Easy Rainbow Trout Almondine Recipe (15-Minute Dinner!)

This recipe provides a simple and delicious way to prepare rainbow trout. The trout fillets are pan-seared until golden and topped with a briny and lemony almondine sauce. This recipe is perfect for a quick and easy weeknight dinner.

Ingredients:

• 4 rainbow trout fillets (about 6 ounces each)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup slivered almonds
• 1/4 cup dry white wine
• 2 tablespoons butter
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley

Instructions:

1. Pat the trout fillets dry with paper towels.
2. Season the fillets with salt and pepper.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the trout fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
5. Remove the trout fillets from the skillet and set aside.
6. Add the almonds to the skillet and cook for 1-2 minutes, or until toasted.
7. Add the white wine to the skillet and bring to a simmer.
8. Add the butter, lemon juice, and parsley to the skillet and stir until the butter is melted and the sauce is thickened.
9. Return the trout fillets to the skillet and cook for 1-2 minutes, or until heated through.
10. Serve immediately.

Tips:

• To ensure the trout is cooked through, use a meat thermometer to check the internal temperature. It should reach 145 degrees Fahrenheit.
• If you don’t have white wine, you can substitute with chicken broth or water.
• Feel free to add other herbs and spices to the almondine sauce, such as thyme, rosemary, or garlic.
• Serve the trout with a side of roasted vegetables, rice, or quinoa.

Enjoy!