I really do like fish – and trout is one of my favorites. For some reason, probably because it isn’t local to SoCal, I don’t see it in the grocery fish department all that often. We used to have a Trout Hatchery outside of Palm Springs where you could catch your own and they’d clean it for you if you wanted, and after you paid for it (of course), you could cook it right there on the campgrounds and eat it – just minutes after it was swimming in the creek! The creek was icy cold and the campgrounds cool with the creek running by and the trees – a great place to go in the heat of the desert summer!
With a big salad, fresh corn on the grill, the fish breaded in cornmeal and then fried in a huge cast iron skillet….now that was good eating!
OK – back to reality! This is a really simple yet elegant way to prepare and serve trout and as they say, pretty as a picture.
Just don’t cut too deeply into the flesh, just about 1/4” is enough and the thin lemon slice will stand up. Serve this with a baked potato or perhaps a rice and quinoa or brown rice and wild rice combo and asparagus or broccoli for a delicious and nutritious dinner fit for family and company.
Baked Trout Almandine with Lemon
- 4 whole trout (heads removed if desired)
- 2 lemons, halved and thinly sliced
- 6 Tbsp. unsalted butter, melted, divided
- 1/2 c sliced almonds
- 3/4 c dry white wine
- Salt & freshly ground pepper to taste
- 3 Tbsp. finely chopped parsley
Preheat oven to 400. Clean and rinse trout and pat dry.
Butter (or use butter spray) a shallow baking dish large enough to hold all 4 fish without crowding. Make a few diagonal slashes – about 1/4” deep – into both sides of each trout. (Doing this on both sides will keep the trout from curling up as it cooks.) Place a slice of lemon into each slash on the top of each fish.
Drizzle 2 Tbsp. melted butter evenly over the fish (about 1-1/2 tsp. over each fish). Bake uncovered about 15 – 20 minutes or until fish flakes easily with a fork.
Meanwhile, heat the remaining butter in a small fry pan over medium heat. Add the almonds and cook, stirring constantly, until lightly browned. Add the wine and bring to a boil. Cook until liquid is reduced by about 1/2, about 2 minutes. Mix in the parsley and season with salt and pepper to taste.
Transfer trout to serving platter and spoon almond mixture on top and sides and serve. Garnish with additional lemon if desired.