Target: 6 × 4 inches · landscape

Pan-Seared Trout Almondine with Green Beans

40 min · 4 servings

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

1. Simmer potatoes in salted water until tender, about 15 minutes. Lift them out; boil green beans 3–4 minutes, drain, and season.

2. Dry and season trout. Toast sliced almonds in a dry skillet until fragrant, then set aside.

3. Sear trout skin-side down until crisp; flip and cook to 145 F. Brown butter in the same skillet.

4. Stir almonds, lemon, and parsley into the butter. Spoon over trout, potatoes, and beans; serve hot.

Cook’s note: Dry trout skin well and let it sear undisturbed so it releases crisp.