Baked Trout Almond Butter (Printable)

Whole trout baked and topped with a rich almond butter sauce featuring lemon and fresh herbs.

# What You'll Need:

→ Fish

01 - 4 whole trout (approximately 10.5 oz each), cleaned and scaled
02 - 1 lemon, sliced
03 - 2 sprigs fresh parsley, chopped
04 - 2 sprigs fresh dill, chopped
05 - Salt and freshly ground black pepper, to taste
06 - 2 tbsp olive oil

→ Almond Butter Sauce

07 - 5 tbsp unsalted butter
08 - 1/3 cup sliced almonds
09 - 1 tbsp lemon juice
10 - 1 tbsp fresh parsley, chopped

# How-To Steps:

01 - Preheat the oven to 390°F. Line a baking tray with parchment paper or lightly oil it.
02 - Rinse the trout under cold water and pat dry with paper towels. Season inside and outside each trout with salt and black pepper.
03 - Fill each trout with lemon slices, chopped parsley, and dill.
04 - Place the stuffed trout on the prepared baking tray and drizzle with olive oil.
05 - Bake for 18 to 20 minutes until the flesh is opaque and flakes easily.
06 - While trout bakes, melt butter in a small skillet over medium heat. Add sliced almonds and cook, stirring, until golden brown about 3 to 4 minutes.
07 - Remove skillet from heat. Stir in lemon juice and chopped parsley.
08 - Transfer baked trout to plates and spoon the warm almond butter sauce over each fish.

# Expert Advice:

01 -
  • It looks restaurant fancy but comes together in less than forty minutes with almost no effort.
  • The almond butter adds a warm, toasted richness that makes plain fish feel like a celebration.
  • You can swap in sea bass or snapper and it works just as beautifully.
02 -
  • Dry the trout thoroughly before seasoning or the skin will steam instead of crisping.
  • Watch the almonds closely once they start to color, they can go from golden to burnt in seconds.
  • If the butter gets too dark, pull the pan off the heat immediately and add the lemon juice to stop the cooking.
03 -
  • Line your baking tray with parchment to save yourself scrubbing later, fish skin likes to stick.
  • Let the trout rest for a minute after it comes out of the oven so the juices settle and the flesh stays moist when you plate it.
  • Toast a few extra almonds and scatter them over the finished dish for an added layer of crunch and visual appeal.

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