Baked Trout with Almonds (Printable version)

Tender baked trout crowned with a golden almond crust and bright lemon notes.

# What you need:

→ Fish

01 - 4 whole trout, cleaned and gutted (10.5–12 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 tablespoons olive oil

→ Almond Topping

05 - 4 tablespoons unsalted butter
06 - 2.5 ounces sliced almonds
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1 lemon (zest and juice)

→ For Baking

09 - 1 lemon, thinly sliced
10 - 2 sprigs fresh thyme (optional)

# How To:

01 - Preheat the oven to 400°F. Line a large baking tray with parchment paper.
02 - Rinse the trout under cold water and pat dry with paper towels. Season both inside and outside with salt and pepper.
03 - Drizzle olive oil evenly over the trout and place them on the prepared baking tray. Insert lemon slices and thyme sprigs inside the cavity of each fish if desired.
04 - Bake for 18 to 20 minutes or until the fish flakes easily with a fork.
05 - While baking, melt the butter in a skillet over medium heat. Add sliced almonds and cook, stirring constantly, until golden and fragrant, approximately 2 to 3 minutes. Remove from heat and stir in chopped parsley, lemon zest, and half of the lemon juice.
06 - Remove the trout from the oven and transfer carefully to serving plates. Spoon the almond mixture over each trout generously and drizzle with the remaining lemon juice if desired.
07 - Serve immediately garnished with extra parsley or lemon wedges.

# Expert Advice:

01 -
  • It looks restaurant-fancy but takes less effort than most weeknight dinners.
  • The almonds turn golden and buttery in minutes, adding crunch that makes every bite feel special.
  • You can prep everything in advance and just slide it into the oven when company arrives.
  • It works for elegant dinners and lazy Sundays equally well.
02 -
  • Pat the trout completely dry before seasoning or the skin will steam instead of crisping up in the oven.
  • Watch the almonds like a hawk once they hit the butter because they go from golden to burnt in seconds.
  • Use a fish spatula or wide flat spatula to transfer the trout so the delicate flesh does not fall apart on the way to the plate.
03 -
  • Line your baking tray with parchment even if it is nonstick because trout skin loves to stick and parchment makes cleanup instant.
  • Toast your almonds in batches if you are doubling the recipe so they color evenly without crowding the pan.
  • Keep a little extra lemon juice on the side for guests who love brightness because some people will want to drench their plate.

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