Baked Trout Almond Butter

I picked up four whole trout on a whim one Saturday, drawn by their silvery shimmer at the fishmonger. Back home, I stuffed them with lemon and herbs, slid them into the oven, and started browning butter with almonds. The scent alone made me realize I'd stumbled onto something quietly elegant.

The first time I made this for friends, I plated each trout whole and spooned the golden sauce over the top. Everyone went quiet for a moment before someone said it tasted like a lakeside inn in the Alps. I've chased that compliment ever since.

Ingredients

• Whole trout: Ask your fishmonger to clean and scale them so you can skip the messy work at home.
• Lemon slices: Tucked inside, they steam the fish gently and keep it moist without overpowering the delicate flavor.
• Fresh parsley and dill: These herbs brighten every bite and smell incredible as the trout bakes.
• Unsalted butter: Use unsalted so you control the seasoning, especially once the almonds toast and release their oils.
• Sliced almonds: They turn nutty and crisp in just a few minutes, adding texture and a subtle sweetness to the sauce.
• Olive oil: A light drizzle before baking helps the skin crisp up and keeps the flesh tender.

Instructions

Prep the fish:

Rinse each trout under cold water and pat it completely dry with paper towels. Season inside and out with salt and pepper, then tuck lemon slices and chopped herbs into the cavity.

Arrange and oil:

Lay the trout on a parchment lined baking tray and drizzle with olive oil. Slide the tray into a preheated 200°C (390°F) oven.

Bake until tender:

Let the fish roast for eighteen to twenty minutes, until the flesh turns opaque and flakes easily when you nudge it with a fork.

Toast the almonds:

While the trout bakes, melt butter in a small skillet over medium heat, add sliced almonds, and stir until they turn golden brown, about three to four minutes. Remove from heat and stir in lemon juice and parsley.

Plate and serve:

Transfer each trout to a warm plate and spoon the almond butter sauce generously over the top.

Pin It

One evening I added a splash of white wine to the baking tray before roasting, and the steam mingled with the herbs to create the most delicate, fragrant crust. It became my secret move whenever I wanted the dish to feel extra special.

Serving Suggestions

I usually plate this with steamed fingerling potatoes or a tangle of bitter greens dressed simply in lemon and olive oil. The richness of the almond butter needs something clean and bright alongside it. A chilled white wine, something crisp and mineral, finishes the plate beautifully.

Substitutions and Swaps

If you can't find trout, sea bass or snapper work wonderfully and hold up just as well to the high heat. For a nut free version, swap the almonds for toasted pumpkin seeds, they add crunch without the allergen. You can also use ghee instead of butter if dairy is a concern.

Storage and Reheating

Leftovers keep in the fridge for up to two days, though the skin softens once chilled. I prefer to flake the cold fish into a salad or fold it into scrambled eggs the next morning. If you must reheat, do it gently in a low oven covered with foil to keep the flesh from drying out.

• Store the almond butter sauce separately and warm it gently before spooning over reheated fish.
• Avoid the microwave, it turns the delicate flesh rubbery.
• Fresh herbs lose their punch overnight, so sprinkle new parsley or dill over leftovers before serving.

Pin It

This dish taught me that simple ingredients, treated with care, can feel like a quiet luxury. I hope it brings the same warmth to your table.

Recipe Questions & Answers

→ How can I tell when the trout is fully cooked?

The flesh should be opaque and easily flake with a fork when fully baked, usually after 18–20 minutes at 200°C (390°F).

→ What can I substitute for almonds in the sauce?

To avoid allergens, try using toasted pumpkin seeds or sunflower seeds for a similar crunch and flavor.

→ Can I use other herbs besides parsley and dill?

Yes, fresh tarragon or thyme can complement the delicate fish flavor just as well.

→ Is it possible to prepare the almond butter sauce ahead of time?

Yes, you can prepare the sauce in advance and gently rewarm it before serving to maintain its texture and aroma.

→ What side dishes work best with this baked trout?

Steamed potatoes, a crisp green salad, or lightly sautéed seasonal vegetables pair nicely with this dish.