Baked Trout with Toasted Almonds and Lemon
Tender baked trout fillets with toasted almonds, lemon, parsley and butter.
This baked trout uses lemon, parsley, butter and a light soy seasoning, finished with sliced almonds. The source gives ingredient amounts but no usable method, so this version bakes the fish simply and adds the almonds near the end to prevent burning. Trout is done when opaque and flakes easily, or reaches 63°C (145°F) in the thickest part. Serve immediately with the pan juices. Heat oven to 200°C (400°F). Line a baking tray. Pat trout dry and arrange skin-side down. Whisk melted butter, soy sauce, lemon juice and pepper. Brush over fish and arrange lemon slices around it. Bake 8 to 12 minutes depending on thickness, until fish is opaque and flakes easily or reaches 63°C (145°F).
Recipe card
Baked Trout with Toasted Almonds and Lemon
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare fish
Heat oven to 200°C (400°F). Line a baking tray. Pat trout dry and arrange skin-side down.
Season
Whisk melted butter, soy sauce, lemon juice and pepper. Brush over fish and arrange lemon slices around it.
Bake
Bake 8 to 12 minutes depending on thickness, until fish is opaque and flakes easily or reaches 63°C (145°F).
Toast almonds
Meanwhile toast almonds in a dry skillet over medium heat, stirring until lightly golden.
Finish and serve
Scatter almonds and parsley over fish and spoon pan juices over the top.
How to tell when it is ready
Scatter almonds and parsley over fish and spoon pan juices over the top.
Tips
- Heat oven to 200°C (400°F).
- Whisk melted butter, soy sauce, lemon juice and pepper.
- Bake 8 to 12 minutes depending on thickness, until fish is opaque and flakes easily or reaches 63°C (145°F).
- Meanwhile toast almonds in a dry skillet over medium heat, stirring until lightly golden.
Troubleshooting
- If almonds brown too quickly, lower heat and stir constantly.
- If fish is thick, continue baking in 2-minute intervals.
Substitutions
- Use tamari instead of soy sauce.
- Use olive oil in place of butter.
Variations
- Add a little Dijon mustard to the butter sauce.
- Use chopped toasted hazelnuts.
Serving suggestions
- Serve with roasted potatoes.
- Add steamed green beans.
- Offer rice.
- Serve with lemon wedges.
Make ahead
Prepare components ahead and store safely. Refrigerate leftovers within 2 hours for up to 2 days. Reheat gently or serve chilled in a salad.
Storage
Refrigerate leftovers within 2 hours for up to 2 days. Reheat gently or serve chilled in a salad.
Food safety
Cook fish to 63°C (145°F) or until opaque and flakes easily; keep raw fish chilled until cooking.
Frequently asked questions
Can I use another fish?
Yes. Use salmon or another firm fillet and adjust cooking time to thickness.
How should I store baked trout with almonds and lemon?
Refrigerate leftovers within 2 hours for up to 2 days. Reheat gently or serve chilled in a salad.
Serve with roasted potatoes. Refrigerate leftovers within 2 hours for up to 2 days. Reheat gently or serve chilled in a salad.
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