This Elegant (and Buttery!) French Fish Dinner Comes Together in Just 10 Minutes

For impressive trout almondine, don't be shy with the butter.

By
Leah Colins
A studio portrait of editor Leah Colins.
Senior Culinary Editor

Leah is the Senior Culinary Editor at Serious Eats, and was previously a recipe developer and editor with America's Test Kitchen for almost 9 years. She has developed recipes for and edited over 20 cookbooks ranging in topic from bread baking to plant-based eating to outdoor grilling and so much more. While there, she also developed recipes and articles for Cooks Illustrated Magazine, Cooks Country Magazine, and ATK's digital platform.Before her life as a recipe developer, she cooked in 5-star and Michelin-starred fine dining establishments from coast to coast such as The Herbfarm and Aubergine Restaurant at L'Auberge Carmel; she also treasures her time flipping burgers on flattops in her teenage years, and baking and boxing cookies and pies at a wonderful family-owned German bakery in her early professional life.

Learn about Serious Eats' Editorial Process
Published October 15, 2024
Overhead view of trout almondine

Serious Eats / Amanda Suarez

Why It Works

  • Dredging the trout in cornstarch before cooking helps it achieve an extra-crispy exterior.
  • Toasting the almonds in browned butter enhances the sauce’s nutty, rich flavor.

When you think of an effortless, impressive weeknight dinner I bet the first dish that jumps into your head is trout almondine, right? Okay, probably not, but it should be. It’s a recipe that’s incredibly easy to prepare, takes just minutes to cook, and with the right technique, is impressive every time. 

Side view of a bite

Serious Eats / Amanda Suarez

Trout almondine stems from amandine, the French term meaning “prepared or served with almonds.” In French cuisine, amandine is typically made with Dover sole, but it's expensive and can be difficult to find. Here in the US, particularly in New Orleans Creole cuisine, the amandine method became popular with more widely available speckled trout, although any thin white-fleshed fish will work in this recipe. During the 1960s, the amandine technique spread from New Orleans to restaurants throughout the United States, where they continued to prepare it with trout while extending the almond treatment to even more foods like green beans, flounder, and scallops.

Amandine preparation is a variation of the classic à la meunière, where a thin protein, often fish, is topped in a lemony browned butter pan sauce. It traditionally starts with dredging the seasoned fish in flour, browning it in a skillet, transferring the cooked fish to serving dishes and spooning the rich browned butter sauce, along with toasted almonds, on top. The fish, sauce, and almonds are all prepared in one skillet and the result is tender, flaky fish swimming in the most heavenly, nutty butter sauce. It’s so aromatic, your neighbors a few doors down may even smell it. Here is how to perfect it at home.

Spooning sauce onto fish

Serious Eats / Amanda Suarez

The Secrets to Well-Cooked Thin Fish Fillets

The primary goal of pan-frying the fish for trout almondine is to achieve a crisped, lightly golden exterior at the same time as the interior of the fish cooks. You want gorgeous, perfectly intact fillets while avoiding overcooking the fish or having it stick to the pan. The first way to guarantee great results is to lightly dredge the fish in a starch before cooking. Traditional amondine and à la meuniere cooking methods dredge the seasoned fish in flour before cooking. This provides a dry, starchy exterior that browns more rapidly than the fish itself. 

Flouring trout

Serious Eats / Amanda Suarez

Flour works well here, but I find it can sometimes clump on the fish and remain mushy, even when the fish is well browned and properly cooked. To avoid this, I prefer to dredge the fillets in cornstarch. Once cooked, the cornstarch creates a much lighter, crispier coating on the thin fillets. I’ll admit that the fillets will not brown as much as when they are coated in flour (since cornstarch lacks the browning proteins all-purpose flour has), but the fish still takes on an appealing light golden color, and I think the benefits of the crisp texture outweigh the slight lack of browning it provides. And truth be told, once the fish is doused in the browned butter and almond sauce, the difference is mostly unnoticeable.

The thin, lean trout fillets used in this recipe are notoriously tricky to pan sear as they can stick to a pan and break easily. The best way to avoid this is to grab a nonstick skillet. If you have a very well-seasoned cast iron skillet or carbon steel skillet, you can use that instead, but if you have any question about the level of seasoning your cast iron has, it’s probably best to just use a nonstick skillet instead.

Side view of a bite

Serious Eats / Amanda Suarez

I start the fish skin-side down, and use the fish cooking technique of gently pressing them into the skillet at the start of cooking. This keeps them flat and in good contact with the pan, ensuring more even cooking. Within just a few minutes, the skin will crisp and turn lightly brown; once the flesh is opaque about halfway up the sides of each fillet, they’re ready to flip. Flip them carefully—two large spatulas come in handy here to gently lay them down without breaking—and continue cooking until the fillets are just opaque throughout.

Overhead of fish frying

Serious Eats / Amanda Suarez

Building the Sauce

Browning butter and toasting almonds are two cooking techniques that get a bad rap for being fussy and easy to burn. But if you’re swirling the skillet and stirring constantly, there’s no need to fear burning them.

Maybe the biggest technical note for getting perfectly browned butter and toasted almonds at the same time has to do with the timing: It's best to give the butter a jump start in the skillet, cooking it until the the milk solids have turned a light golden color and you just start to smell that toasty browned-butter aroma. As soon as this starts, toss the sliced almonds into the pan; this way, the almonds should just be reaching the perfect toasted-nut state at the same time the butter is reaching its deeper hazelnut color.

Overhead view of building sauce

Serious Eats / Amanda Suarez

Once everything is well browned, immediately remove the skillet from the heat and finish the sauce with lemon juice and zest along with some parsley As you swirl these ingredients into the skillet, the butter will cool down and the risk of carry-over cooking and of burning will decrease with it.

All that’s left is spooning the crunchy almonds and browned butter sauce over the fish. It’s the easy weeknight dinner you likely didn’t know you needed, but maybe now will keep front-of-mind.

Overhead view of trout almondine

Serious Eats / Amanda Suarez

Recipe Details

This Elegant (and Buttery!) French Fish Dinner Comes Together in Just 10 Minutes

Prep 5 mins
Cook 10 mins
Total 15 mins
Serves 4
Cook Mode (Keep screen awake)

Ingredients

  • Four 4- to 6-ounce (113 to 140g) skin-on, boneless trout fillets or other thin white-fleshed fish fillets

  • 1 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt use half as much by volume

  • 1/2 teaspoon freshly ground black pepper

  • 3 tablespoons (24g) cornstarch

  • 8 tablespoons (113g) unsalted butter, cut into 8 pieces

  • 1/2 cup raw sliced almonds (2 ounces; 56g)

  • 1 teaspoon grated lemon zest plus 4 teaspoons juice from 1 lemon

  • 2 tablespoons finely chopped flat-leaf parsley leaves and tender stems

Directions

  1. Pat trout fillets dry with paper towels. Sprinkle all over with 1 teaspoon salt and pepper. In a shallow dish such as a pie plate, spread cornstarch in an even layer. Working with 1 fillet at a time, dredge both sides in the cornstarch, pressing gently to adhere. Shake off excess cornstarch and transfer to a large plate.

    Two image collage of salting and flouring fish

    Serious Eats / Amanda Suarez

  2. In a 12-inch nonstick or cast iron skillet, heat 1 tablespoon butter over medium heat until just melted and beginning to bubble. Carefully place 2 fillets, skin side down, in skillet and use a thin spatula to gently press flat into the skillet; cook until lightly browned and crispy on the bottom, 2 to 4 minutes. Using 2 thin spatulas, gently flip fillets flesh side down and cook until flesh is opaque and bottom begins to turn golden, about 1 minute.

    Overhead view of frying trout

    Serious Eats / Amanda Suarez

  3. Transfer cooked fillets to a large serving platter, flesh side up. Repeat cooking with 1 more tablespoon butter and remaining 2 trout fillets.

    Overhead view of finished trout

    Serious Eats / Amanda Suarez

  4. Add remaining 6 tablespoons butter to the now-empty skillet. Cook, stirring frequently, until butter is light golden brown with a nutty, toasty aroma, 1 to 2 minutes. Stir in almonds and cook, swirling and stirring often, until almonds are deep golden brown and milk solids in butter have turned a hazelnut color, about 2 minutes.

    Two image collage of toasting almonds

    Serious Eats / Amanda Suarez

  5. Immediately remove skillet from heat and quickly but carefully swirl and stir in lemon zest, juice, parsley, and remaining 1/2 teaspoon salt, scraping up any browned bits from bottom of pan. Pour sauce over trout fillets. Serve immediately.

    Two image collage of making sauce

    Serious Eats / Amanda Suarez

Special Equipment

12-inch nonstick skillet or cast iron skillet

Nutrition Facts (per serving)
426Calories
35gFat
9gCarbs
20gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories426
% Daily Value*
Total Fat 35g45%
Saturated Fat 16g79%
Cholesterol 107mg36%
Sodium 519mg23%
Total Carbohydrate 9g3%
Dietary Fiber 2g7%
Total Sugars 1g
Protein 20g
Vitamin C 4mg18%
Calcium 83mg6%
Iron 2mg11%
Potassium 416mg9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes