Baked Trout Almond Butter (Printable version)

Whole trout baked and topped with a nutty almond butter sauce for a simple, flavorful dish.

# Ingredient List:

→ Fish

01 - 4 whole trout (about 10.5 ounces each), cleaned and scaled
02 - 1 lemon, sliced
03 - 2 sprigs fresh parsley, chopped
04 - 2 sprigs fresh dill, chopped
05 - Salt and freshly ground black pepper, to taste
06 - 2 tablespoons olive oil

→ Almond Butter Sauce

07 - 5 tablespoons unsalted butter
08 - 1.75 ounces sliced almonds
09 - 1 tablespoon lemon juice
10 - 1 tablespoon fresh parsley, chopped

# How to Make It:

01 - Preheat the oven to 390°F. Line a baking tray with parchment paper or lightly grease it.
02 - Rinse each trout under cold water and pat dry with paper towels. Season both inside and outside with salt and pepper.
03 - Fill each trout cavity with several lemon slices, chopped parsley, and dill.
04 - Place the stuffed trout on the prepared tray and drizzle evenly with olive oil.
05 - Bake the trout for 18 to 20 minutes until the flesh is opaque and flakes easily when tested with a fork.
06 - While trout bakes, melt butter in a small skillet over medium heat. Add sliced almonds and cook, stirring frequently, until golden brown, approximately 3 to 4 minutes.
07 - Remove skillet from heat and stir in lemon juice and chopped parsley.
08 - Transfer fish to serving plates and spoon the warm almond butter sauce over each trout.

# Expert Suggestions:

01 -
  • The whole fish stays impossibly moist and tender, with herbs tucked inside releasing their fragrance as it bakes.
  • Almond butter sauce adds richness and nuttiness without heavy cream, making this feel indulgent but light.
  • Ready in under 40 minutes, it's elegant enough for guests but easy enough for a weeknight dinner.
  • Naturally gluten-free and pescatarian, so it works for almost any table.
02 -
  • Overcooking is the only real mistake you can make here; the moment the flesh turns opaque and flakes, stop baking or the fish dries out and tastes like disappointment.
  • Toasted almonds can go from perfect to burnt in seconds, so stay present and stir constantly, pulling the pan off heat the moment the smell changes.
  • A whole fish may look daunting, but it's actually forgiving; the skin protects the flesh, which is why this method works so well for keeping everything tender.
03 -
  • If you can't find whole trout, sea bass or snapper work beautifully and take roughly the same time; just adjust based on size.
  • Make the almond butter sauce while the fish bakes so everything comes together warm and the flavors are at their peak.
  • Those with tree nut allergies can swap almonds for toasted pumpkin seeds, which add a different but equally delicious earthiness.

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