Trout Meuniere

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Tossed green salads are always a great way to complete a nice meal, and this recipe goes well with just about any main course for an elegant presentation.—Nancy Kelley, Nashville, Tennessee

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Ingredients

  • 4 trout fillets (6 ounces each)
  • 1 1/3 cups crushed saltines
  • 4 tablespoons butter, divided
  • 1 package (2-1/4 ounces) sliced almonds
  • 2 tablespoons lemon juice

Preparation

Step 1

Coat both sides of fillets with crushed saltines. In a large skillet, melt 3 tablespoons butter over medium-high heat. Cook fillets for 3-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.


In the same skillet, cook and stir the almonds in remaining butter until lightly toasted. Stir in the lemon juice. Serve with trout. Yield: 4 servings.
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REVIEWS:

We are not huge fish but we all loved this recipe. In fact during Lent I made it 3 times

This is really, really good and very quick and easy.

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