Pan-Seared Trout with Almond-Caper Butter

Searing trout skin-side down is a simple but effective technique for achieving crispy skin and flaky, moist flesh. The almond-caper butter is a flavorful accompaniment that adds a nutty, briny flavor to the fish.

Trout is a delicious and versatile fish that can be cooked in a variety of ways. One of our favorite methods is to pan-sear it skin-side down, which results in crispy skin and flaky, moist flesh. This recipe for pan-seared trout with almond-caper butter is inspired by the classic French dish trout amandine. We've added a few of our own twists to the recipe, such as using capers and lemon juice to brighten up the flavor. The result is a dish that is both elegant and delicious.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 1 pound trout fillets, skin-on
• 1 tablespoon olive oil
• 1/2 cup chopped almonds
• 1/4 cup capers
• 2 tablespoons butter
• 1/4 cup chopped fresh parsley
• 1 lemon, cut into wedges
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the trout fillets with salt and pepper.
3. Sear the trout fillets, skin-side down, for 3-4 minutes, or until the skin is crispy and golden brown.
4. Flip the trout fillets and cook for an additional 3-4 minutes, or until the fish is cooked through.
5. While the trout is cooking, make the almond-caper butter. In a small saucepan, melt the butter over medium heat.
6. Add the almonds and capers and cook for 1-2 minutes, or until the almonds are toasted.
7. Stir in the parsley and lemon juice.
8. Season with salt and pepper to taste.
9. Serve the trout fillets with the almond-caper butter and lemon wedges.

Why It Works

• Searing the trout skin-side down creates a crispy skin that helps to keep the fish moist during cooking.
• The almond-caper butter adds a flavorful and nutty crust to the fish.
• The lemon juice helps to brighten up the flavor of the dish.