Rainbow Trout Almondine

Ever wanted to feel like a fancy restaurant chef without spending hours in the kitchen?

This Rainbow Trout Almondine is your ticket to culinary stardom in just 15 minutes flat.

With delicate fish, nutty browned butter, and a bright lemony finish, it’s the dinner that makes weeknights feel special.

Rainbow Trout Almondine

The magic of this dish lies in its perfect balance of textures and flavors. Tender, flaky trout gets a golden crust that gives way to moist, delicate flesh.

Then comes that sauce – oh, that sauce!

Toasty almonds swimming in nutty browned butter, brightened with lemon and briny capers. It’s the kind of meal that makes you slow down and savor every single bite.

Rainbow Trout Almondine

Ingredients

Rainbow Trout Almondine

For the Fish:

  • 2 (5 to 6-ounce) rainbow trout filets
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons cornstarch or arrowroot flour
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter

For the Almondine Sauce:

  • 3 tablespoons unsalted butter
  • ⅓ cup sliced almonds
  • ½ lemon, juiced (about 1½ tablespoons juice)
  • 3 tablespoons roughly chopped parsley
  • 1 tablespoon drained capers (heaping)
Rainbow Trout Almondine

Steps

Rainbow Trout Almondine
  1. Season and prepare the fish. Pat the trout filets completely dry with paper towels – this is crucial for achieving a crispy sear. Season both sides with ¼ teaspoon each of salt and pepper. Sprinkle the cornstarch or arrowroot flour evenly over both sides of the filets and gently pat it in with your fingertips. The thin coating should be barely visible but will create a beautiful golden crust.
  2. Sear the trout. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan over medium heat until the butter is melted and begins to shimmer (about 1-2 minutes). Place the trout in the pan skin-side down, leaving space between filets. Cook undisturbed for 3-4 minutes until the skin becomes crisp and golden. Using a fish spatula, gently flip the filets away from you (to prevent hot oil splatter). Cook for another 2-3 minutes until the flesh is opaque and flakes easily when tested with a fork. The internal temperature should reach 145°F (63°C). Transfer to a warm plate.
  3. Prepare the almondine sauce. Wipe the pan clean with paper towels to remove any blackened bits that could make your sauce bitter. Return the pan to medium heat and add the remaining 3 tablespoons of butter. Once melted, add the sliced almonds and cook for 2-3 minutes, stirring frequently. Watch carefully as the butter begins to foam and the milk solids turn golden brown – you’ll know it’s ready when it smells nutty and the almonds are light golden (not dark brown).
  4. Finish the sauce. Immediately remove the pan from heat once the butter is browned to prevent burning. Add the 1½ tablespoons lemon juice (it will sizzle dramatically), 3 tablespoons chopped parsley, and 1 tablespoon capers. Swirl the pan gently to combine all ingredients. The sauce should be fragrant and have a beautiful golden-brown color with flecks of green.
  5. Serve immediately. Place each trout filet on a serving plate and spoon half the almondine sauce over each portion, making sure to distribute the almonds evenly. For the perfect presentation, tilt the plate slightly to allow the sauce to pool around the fish rather than completely covering your beautiful sear.
Rainbow Trout Almondine

Smart Swaps

  • Substitute brown butter ghee for regular butter if you’re dairy-sensitive (use 3½ tablespoons total instead of 4 tablespoons)
  • Try macadamia nuts instead of almonds for a tropical twist
  • Use Arctic char or salmon if rainbow trout isn’t available (cook time may increase by 1-2 minutes per side for thicker fillets)

Make It Diabetes-Friendly

  • Replace cornstarch with almond flour (use 3 tablespoons instead of 2) to reduce carbs by approximately 12g per serving
  • Serve alongside non-starchy vegetables like roasted asparagus instead of potatoes or rice
  • The dish is naturally low in carbs (approximately 5g net carbs per serving with almond flour substitution)
  • Pair with a small side salad dressed with olive oil and vinegar to slow glucose absorption

Pro Tips

  • Let the fish come to room temperature for 10 minutes before cooking for more even cooking
  • Don’t move the fish while it’s searing – patience creates that perfect crust
  • The entire dish comes together quickly, so have all ingredients measured and ready before you start
  • For extra lemony flavor, add a few thin slices of lemon to the sauce in the final seconds of cooking

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