Trout is such a wonderful fish and has a fabulous flavour, combine with a sauce made with tangy lemon juice, piquant capers, and butter. Sauteed almonds make a zesty topping. The perfect combination for the tender, flaky fish.
The trout here is cooked to medium-rare, so it retains a lovely oiliness.
Serve the fish with lemon wedges, green salad or baby lettuce leaves and mashed potatoes.
The almond sauce and herbs from this recipe also go well with roast lamb or beef.
Trout fillets with Almonds & Capers Fast2eat
Ingredients
- 2 Trout fillets in 6 pieces - about 450g/1Lb each fillet
- Lemon juice
- 1-2 tbsp Garlic
- Hondashi optional to taste
- Salt optional to taste
- Parsley optional to taste
- Green onions or chives - optional to taste
- Dill optional to taste
Sauce
- 1 tbsp Olive oil extra-virgin
- 1 tbsp Butter
- 1 Shallot sliced – or 1 small onion
- 1 tbsp garlic
- ½ cup Capers rinsed and drained - 1 cup is about 175 g/6.2oz
- Black pepper optional to taste
- Parsley optional to taste
- Green onions or chives - optional to taste
- Dill optional to taste
Topping
- 1 cup Almonds sliced - 1 cup is about 110 g/3.9 oz
Instructions
Topping
- Preheat oven to 175C (350F). Spread almonds on a baking sheet and roast, stirring occasionally, until golden (about 5-10 minutes). Set aside.
Trout fillets
- Heat oven to 175C (350F).
- Rinse the fish and cut in in 6 pieces.
- Place trout on a baking sheet, add the lemon juice and seasonings.
- Roast trout until rare (about 15 minutes; flesh will be dark pink in the centre).
Sauce
- Heat olive oil and butter in a saucepan, add shallots (or onioand garlic and fry until are golden. Add herbs, capers, and remove from heat.
Serving
- Scatter herb mixture over trout, season to taste, and top with roasted almond.
- Serve with green salad and mashed potatoes.
Nutrition
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