Pan-Seared Trout Almondine with Green Beans

Crisp-skinned trout, tender potatoes, and bright green beans share a skillet-built sauce of browned butter, toasted almonds, lemon, and parsley.

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

Large 12-inch skillet · Medium saucepan · Slotted spoon · Instant-read thermometer

Watch the butter

The butter turns from foamy to nutty quickly; remove it from heat as soon as the solids are golden.

Serve while crisp

Bring the trout to the table as soon as the lemon-almond sauce is spooned over it.

01. Start potatoes in cold water; simmer after it boils until a knife slips into the centers, about 15 minutes.

02. Lift out potatoes, cook green beans in the same boiling water until crisp-tender, then drain and season.

03. Pat trout completely dry before seasoning; dry skin makes better contact with the hot skillet.

04. Toast almonds in the dry skillet until fragrant and pale gold, then transfer them out before searing fish.

05. Sear trout skin-side down without moving until crisp; flip briefly and cook to 145 F at the thickest point.

06. Move trout to a warm plate, lower heat, and swirl butter until its foam subsides and the solids turn golden.

07. Off heat, stir toasted almonds, lemon zest and juice, and parsley into the brown butter until glossy.

08. Plate potatoes and beans with trout, spoon sauce over the top, and serve promptly to keep the skin crisp.