Crispy Trout with Sauteed Almonds
Fish in a flash!
Let’s face it — our schedules don’t often allow for lengthy meal preparation.
This is the perfect recipe for busy lifestyles! It’s delicious, easy, and best of all — FAST! Add a salad packed with veggies and you have a gourmet meal in less than thirty minutes! It is also gluten-free!!
- 1 lb trout fillets (I prefer skinless)
- Salt and pepper
- 1½ cups almond flour, divided
- 2 Tbsp grated parmesan cheese
- 2 tsp minced fresh thyme (or lemon thyme)
- 2 large eggs, beaten grapeseed oil or extra light olive oil
- ½ cup sliced almonds
- 4 tbsp unsalted butter
- Parsley sprig to garnish
- Lemon wedges to garnish
Season the trout with salt and pepper. Combine 1 cup of the almond flour, parmesan cheese, and fresh thyme in a shallow dish. Place the remaining half cup of almond flour in a second shallow dish. In another shallow dish beat the eggs.
Dredge seasoned trout in plain almond flour, shaking off excess. Then dip the trout on both sides in the egg to coat, and then in the almond flour and cheese mixture. Set coated fish on a baking sheet. If time permits, refrigerate about 10-15 minutes. Heat a small amount of oil in a non-stick skillet over medium heat. Sauté trout until golden brown, about 3 minutes on each side. If necessary, sauté fish in batches to prevent crowding of the fish in the pan.
Drain fish on a rack placed over a baking sheet, and keep warm. Wipe out the skillet and return to stove. Melt butter in skillet until foamy. Add almonds, cooking and stirring until almonds have browned. This happens quickly — don’t walk away!!! To serve, place fish on plate, drizzle with almond-butter mixture and garnish with parsley and a lemon wedge.