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Pan-Seared Trout Almondine with Green Beans

Crisp-skinned trout, bright green beans, and tender potatoes come together with a quick sauce of browned butter, almonds, and lemon.

Pan-seared trout with crisp skin, browned butter almonds, potatoes, and green beans.

Trout almondine is built around timing: the potatoes and beans cook first, then the fish gets a hot skillet while its surface is dry.

Toasted almonds, browned butter, and lemon make a quick sauce that finishes the trout and coats the vegetables without hiding their clean flavor.

Dry skin makes a crisp sear

Patting the trout dry is the small step that makes the skin brown instead of steam. Once it enters the hot skillet, press it gently for a few seconds, then leave it alone until it releases easily.

Cook the sides in sequence

Potatoes take longer than green beans, but the same pot can handle both. Lifting out the tender potatoes before adding the beans keeps them bright and crisp-tender while saving another pan.

A trout fillet sears skin-side down in a skillet until its edge is golden. — Trout fillets sear skin-side down in a hot skillet until the skin turns crisp and golden.

Stop the butter at golden

Brown butter carries the toasted almond flavor, but it needs close attention. When the foam subsides and the milk solids turn golden, take the skillet off the heat before the butter darkens.

Finish with lemon off heat

Lemon juice and parsley brighten the buttery sauce when stirred in after the pan leaves the burner. Spoon it over the trout and vegetables at the table so each bite gets a little crunch and acidity.

Crisp trout skin is topped with toasted almonds, parsley, and browned butter. — Golden trout skin, toasted almonds, and glossy lemon-brown butter show the finished textures.

Pan-Seared Trout Almondine with Green Beans

4 servings

40 minutes total

Ingredients

• 1 1/2 lb small Yukon Gold potatoes, scrubbed
• 12 oz green beans, trimmed
• 4 (5- to 6-oz) skin-on trout fillets
• 2 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper
• 1 tbsp neutral oil
• 5 tbsp unsalted butter
• 1/3 cup sliced almonds
• 1 medium lemon, zested and juiced
• 2 tbsp chopped fresh flat-leaf parsley

Method

Boil the potatoes
Place the potatoes in a saucepan and cover with cold water by 1 inch. Bring to a boil, add 1 tsp kosher salt, then simmer until a paring knife slips into the centers, about 15 minutes.
Look for: The potatoes are tender through the center but still hold their shape.
Cook the green beans
Lift the potatoes onto a plate with a slotted spoon and keep the water boiling. Add the green beans and cook 3 to 4 minutes, until bright green and crisp-tender; drain and toss with 1/4 tsp kosher salt.
Look for: The beans bend slightly but still have a lively bite and vivid color.
Season and dry the trout
Pat the trout fillets very dry on both sides, then season the flesh and skin evenly with the remaining 3/4 tsp kosher salt and black pepper. Let them stand while the skillet heats so the salt adheres.
Look for: The skin has no visible moisture and the seasoning is evenly distributed.
Toast the almonds
Heat a large 12-inch skillet over medium heat and toast the sliced almonds in the dry pan, stirring often, until fragrant and lightly golden, about 2 minutes. Transfer them to a small bowl before they darken.
Look for: The almonds smell nutty and have pale golden edges.
Sear the trout
Return the skillet to medium-high heat and add the neutral oil. Set the trout skin-side down, press gently for 20 seconds, then cook without moving for 4 to 5 minutes; flip briefly and cook until the thickest part reaches 145 F.
Look for: The skin is deeply golden and releases from the skillet before turning. The flesh is opaque and flakes easily at the thickest point.
Brown the butter
Transfer the trout to a warm plate and reduce the heat to medium-low. Add the butter to the same skillet and swirl for 2 to 3 minutes, until the foam subsides and the milk solids turn golden with a nutty aroma.
Look for: The butter smells toasted and the solids are golden brown, not dark.
Finish the almondine sauce
Take the skillet off the heat and stir in the toasted almonds, lemon zest and juice, and parsley. Swirl until the sauce is glossy, then taste and adjust the brightness with a little more lemon if needed.
Look for: The lemon smells fresh and the almonds are coated in the brown butter.
Plate and serve
Arrange the potatoes and green beans beside the trout and spoon the warm almondine sauce over the fish and vegetables. Serve immediately so the skin stays crisp and the beans retain their snap.
Look for: The fish is hot, the potatoes are tender, and the green beans remain crisp-tender.