Rainbow Trout Almondine
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared rainbow trout finished with a rich almond, butter, and caper sauce with bright lemon and fresh parsley. Elegant yet quick, this French-inspired dish feels restaurant-quality. Perfect for a weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 (5 to 6-ounce) rainbow trout filets (may also use catfish, sole, or flounder)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons cornstarch or arrowroot flour (or other preferred flour)
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- ⅓ cup sliced almonds
- ½ lemon (juiced (about 1½ tablespoons juice))
- 3 tablespoons roughly chopped parsley
- 1 heaping tablespoon drained capers
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 413mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 644mg
- Calcium
- 100mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 413MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.