Some dinners feel fancy but secretly take less effort than making toast — and this rainbow trout almondine is one of them. I first tried it at a tiny café in Provence during a trip that was supposed to be about sightseeing but turned into a week of eating. The buttery sauce, the toasted almonds, the little pop of briny capers — it felt so refined but so comforting.
Back home, I started making this dish on weeknights when I needed something fast but wanted it to feel special. Now, it’s one of my go-to recipes, whether it’s a quiet dinner for two or a simple dish for a small dinner party. It’s light, flavorful, and comes together in just 15 minutes.
Why This Recipe Stays in My Rotation
There are plenty of reasons this recipe makes a regular appearance on my table:
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Fast but impressive – You can have this on the table in under 15 minutes, but it looks like it took hours.
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Budget-friendly – Rainbow trout is usually cheaper than salmon but just as satisfying.
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Restaurant-quality flavor – The almondine topping brings a nutty crunch and a bright, lemony kick that takes the fish to the next level.
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Versatile – It works for date night, family dinner, or even a light lunch with a simple salad.
I often make this when I want to break away from the usual chicken or salmon dinners without breaking the bank.
Key Ingredients and Why They Matter
Every element of this dish adds something important to the final plate:
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Rainbow trout fillets – Fresh is best, but even a good frozen fillet will work if that’s what you have. The mild, delicate flavor makes it the perfect canvas for the sauce.
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Flour or cornstarch – Just a light dusting gives the fish a beautiful golden crust. For gluten-free cooking, arrowroot flour works great.
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Olive oil and unsalted butter – Using both creates a rich flavor and helps prevent the butter from burning too quickly.
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The almondine topping – Sliced almonds for crunch, capers for brininess, lemon juice for brightness, and fresh parsley for a pop of freshness.
When I’m out of capers, I’ve swapped in a spoonful of chopped green olives — it’s not traditional, but it still tastes fantastic.
How I Cook Rainbow Trout Almondine
Here’s the simple process that keeps this dish foolproof every time:
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Prep the trout – Pat it dry with paper towels. Season both sides with salt and pepper, then dust lightly with flour or cornstarch.
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Pan-sear the fish – Heat olive oil and butter in a skillet. Place the fillets skin-side down and let them cook undisturbed for about 3–4 minutes. Flip carefully and cook the other side for 2–3 minutes until golden.
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Make the almondine topping – Wipe out the pan, melt more butter, and toast the sliced almonds until just golden. Turn off the heat, then stir in lemon juice, capers, and parsley.
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Serve – Spoon the sauce over the trout and garnish with extra lemon wedges for squeezing.
One little tip: don’t walk away from the almonds while they’re toasting — they can go from golden to burnt in seconds.
Tips That Make This Recipe Foolproof
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Pat the fish dry – Moisture is the enemy of a good crust.
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Control your heat – Medium heat keeps the butter from burning while letting the trout cook evenly.
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Flip gently – Use a thin spatula and a steady hand to avoid breaking the delicate fillets.
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Make extra sauce – Trust me, you’ll want more of that lemony, buttery topping for your side veggies or a piece of crusty bread.
Make-Ahead and Storage Tips
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Prep ahead – You can pat the trout dry and season it a few hours before cooking. Keep it covered in the fridge until you’re ready to sear.
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Fridge storage – Store leftover trout in an airtight container for up to 3 days.
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Freezer storage – Place a piece of parchment under the fillets to keep them from sticking together. They’ll keep for up to 3 months. To reheat, thaw in the fridge overnight and warm gently in a skillet with a bit of butter.
Serving Suggestions
This dish is versatile enough to pair with almost anything:
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Simple veggie sides – Steamed asparagus, roasted green beans, or sautéed spinach work beautifully.
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Light salads – A crisp arugula salad with a lemon vinaigrette complements the rich sauce perfectly.
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Something starchy – A scoop of creamy mashed potatoes or a side of wild rice turns this into a hearty meal.
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A glass of wine – A chilled Sauvignon Blanc or Chardonnay is a natural fit here.
On busy weeknights, I often pair it with roasted vegetables and call it dinner. When I want to make it feel special, I add a bottle of wine and a crusty baguette to soak up the sauce.
FAQs
Q: Can I make this with another type of fish?
Yes, sole, catfish, or flounder are great alternatives. Just adjust the cooking time for thinner or thicker fillets.
Q: My trout stuck to the pan. What went wrong?
Your pan probably wasn’t hot enough, or the fillet needed another minute to develop a crust. Let the fish release naturally before trying to flip.
Q: Can I skip the capers?
You can, but they add a lovely briny bite. Try using finely chopped olives or even a splash of pickle juice for a similar effect.
Q: Can I make the sauce ahead?
Not quite — the sauce is best fresh. But you can prep your almonds and parsley in advance to make cooking faster.
Q: What’s the difference between rainbow trout and steelhead trout?
They’re genetically the same fish but live in different environments. Rainbow trout is smaller and milder, while steelhead is more like salmon with a deeper orange flesh.
Rainbow Trout Almondine
This rainbow trout almondine is the perfect combination of buttery, nutty, and fresh flavors — and it’s ready in just 15 minutes!
Ingredients
- 2 rainbow trout fillets (about 5–6 ounces each; catfish, sole, or flounder work too)
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons cornstarch or arrowroot flour (or your favorite light flour)
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- ⅓ cup sliced almonds
- Juice of ½ lemon (about 1½ tablespoons)
- 3 tablespoons fresh parsley, roughly chopped
- 1 heaping tablespoon capers, drained
Instructions
- Pat the fillets dry with a paper towel, then season with salt and pepper. Lightly dust with cornstarch or arrowroot flour, pressing gently to coat both sides.
- In a large sauté pan, heat olive oil and 1 tablespoon of butter over medium heat until the butter shimmers. Place the trout in the pan, skin side down, and cook for 3–4 minutes without moving. Carefully flip the fillets away from you to avoid splatters, then cook for another 2–3 minutes until golden brown. Transfer the trout to a plate and keep warm.
- Wipe the pan clean with a paper towel, then return to medium heat. Melt the remaining butter and add sliced almonds. Stir frequently for 2–3 minutes, until the butter turns golden and the almonds are lightly toasted. Turn off the heat, then stir in the lemon juice, parsley, and capers.
- Place the trout on plates and generously spoon the almondine sauce over each fillet. Serve immediately with your favorite sides — steamed veggies, roasted potatoes, or a crisp green salad.
Notes
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Place parchment paper in the container to prevent sticking, and freeze for up to 3 months.
- Reheat: Thaw overnight, then warm on low heat in the microwave or in a 350°F oven until heated through to avoid drying out the fish.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 818Total Fat 44gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 25gCholesterol 107mgSodium 381mgCarbohydrates 86gFiber 6gSugar 16gProtein 21g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This rainbow trout almondine is proof that a weeknight dinner can feel like a special occasion without extra fuss. Every bite is light yet satisfying, with that golden crust and bright, buttery sauce tying it all together.
The first time I made this for guests, I remember the quiet pause around the table when everyone took their first bite — that’s how you know you’ve got a keeper. Make it once, and I promise, it’ll become one of those recipes you turn to whenever you need something simple, elegant, and guaranteed to impress.
