Baked Trout Almondine
Delicate trout fillets baked to flaky perfection and topped with golden butter-toasted almonds, lemon, and herbs—an elegant low-carb twist on a French classic.
Ingredients
2 trout fillets (~6 oz each), skin on or off
Salt and pepper, to taste
1 Tbsp butter or tallow (for greasing the pan)
1 tsp lemon zest
3 Tbsp butter
¼ cup sliced almonds
1 Tbsp lemon juice
1 tsp chopped fresh parsley
Optional: 1 tsp olive oil (cold drizzle)
Optional garnish: extra lemon wedges or parsley
Macronutrients
Protein: 58g
Fat: 68g
Carbs: 4g
Preparation
Preheat oven to 375°F (190°C). Lightly grease a baking dish with butter or tallow (1 Tbsp). Season trout fillets with salt, pepper, and lemon zest. Place in dish and bake for 12–15 minutes, or until the fish flakes easily with a fork.
While the trout bakes, melt butter (3 Tbsp) in a skillet over medium heat. Add sliced almonds and cook, stirring, for 2–3 minutes until lightly golden and fragrant. Stir in lemon juice and chopped parsley. Remove from heat.
Place baked trout on plates and spoon the warm almondine sauce over each fillet. Garnish with parsley or lemon wedges. Drizzle with olive oil (1 tsp, optional) for added richness.
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