Panfried Trout with Almonds and Parsley

Name: Panfried Trout with Almonds and Parsley
Yield: serves 4
Ingredients: 1 tablespoon plus 2 teaspoons neutral-lasting oil, such as canola or safflower; 4 skin-on trout fillets (preferably U.S. farmed); Coarse salt and freshly ground pepper; 3 ounces raw whole almonds, coarsely chopped; 1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped; Finely grated zest plus freshly squeezed juice of 2 lemons

January 26, 2012

Chopped almonds contribute substantial fiber, calcium, potassium, and zinc to simply prepared trout fillets. For a light supper, serve the fish with baby lettuce leaves and lemon wedges for squeezing over the dish.

Recipe notes

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