Trout Amandine

Name: Trout Amandine
Cuisine: French
Ingredients: 4 (4- to 6-ounce) skin-on, trout fillets; 1¼ teaspoons, table salt, divided; ½ teaspoon, pepper; ¼ cup, all-purpose flour; 2 tablespoons, vegetable oil, divided; 8 tablespoons, unsalted butter, cut into 8 pieces; ½ cup, sliced almonds; 2 teaspoons, grated lemon zest plus 4 teaspoons juice; 2 tablespoons, chopped fresh parsley

Main Courses
French
Fish & Seafood

By Mark Huxsoll ･ Appears in Cook's Country February/March 2022, Cook's Country TV

This mild freshwater fish gets a classic culinary treatment for an easy, elegant weeknight dinner.

SERVES 4

TIME 40 minutes

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