Panfried Trout with Almonds and Parsley

By kstiles13

For a light supper, serve the fish with baby lettuce leaves and lemon wedges.

Ingredients

• 4 * 4 trout fillets
• 3/4 * 3/4 teaspoon coarse salt
• * Freshly ground pepper
• 1 * 1 tablespoon plus 1 teaspoon olive oil
• 3 * 3 ounces whole shelled almonds, coarsely chopped
• 1 * 1 cup loosely packed flat parsley leaves, coarsely chopped
• * Finely grated zest plus freshly squeezed juice of 2 lemons
• * Nonstick cooking spray

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

1. Lightly coat a large skillet with cooking spray. Place over medium-high heat. Sprinkle the trout with the salt, and season with pepper; gently place 2 fillets in skillet, skin sides up. Reduce heat to medium, and cook until undersides are golden brown, 4 to 5 minutes. Carefully flip fish, using two spatulas if necessary. Cook until fish is slightly flaky in center when poked with a fork, about 2 minutes more. Transfer fish to a platter; keep warm. Wipe out skillet, and repeat with remaining 2 fillets.
2. Wipe out skillet; add oil and almonds. Cook over medium heat, stirring, until almonds start to turn golden, about 1 minute. Remove from heat, and immediately add parsley and lemon zest; stir to combine. Stir in lemon juice; as soon as it starts to bubble, pour sauce over fish. Serve immediately.