Pan Fried Trout with Almonds and Fresh Dill

Serving Size: 4

Enjoy this customer-submitted recipe that starts with shole trout that is lightly coated and pan fried in a lemon butter sauce with almonds and fresh dill.

Recipe by: Matt Voss

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive15

Total Time50

Recipe Serving Size4

Cooking Tools Required

Cutting board, Freezer bag, Grater, Mixing bowls, Saute pan, Spatula, Top Stove

Ingredients

4 piece whole trout
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup all purpose flour divided
2 egg beaten
2 teaspoon lemon zest
2 tablespoon fresh lemon juice
2 teaspoon fresh dill
1/3 cup sliced almonds
2 tablespoon unsalted butter
2 tablespoon extra virgin olive oil

For garnish:

1 tablespoon Italian parsley chopped

Instructions

Lightly salt and pepper the trout. Roll in 3/4 amount of the flour and then the beaten egg.
Add the remaining flour, dill weed, and lemon zest to a freezer bag and shake to mix. Add fish individually coating well. Refrigerate 15-20 minutes
When ready to cook heat a large skillet(s) over medium heat. Add butter, olive oil, and lemon juice.
Add the coated trout and cook for 5 minutes on each side or less depending on size of trout. Add sliced almonds last couple minutes of cooking time, being careful not to burn.
Remove fish, pour sauce over and garnish with parsley and sliced lemon if desired.

Reheating Instructions

Heat in a saute pan over medium heat until heated throug.

Nutrition