Trout Almandine
A light and elegant dish featuring oven-baked whole trout topped with lemon, parsley, toasted almonds, and paprika, perfect for a refined yet simple seafood meal.
Ingredients
Instructions
- Preheat oven to 350°F.
- Spray a 13 x 9-inch baking dish with cooking spray.
- Place the cleaned trout in the prepared dish.
- Sprinkle the trout with lemon juice, dot with margarine, and sprinkle with paprika.
- Bake, covered, for about 5 minutes.
- Uncover and continue baking until the fish is opaque, about 5 minutes more.
- Sprinkle with minced parsley and toasted sliced almonds.
- Garnish with lemon wedges and serve.
Tips & Substitutions
For a flavorful twist, consider adding fresh herbs like dill or tarragon along with the parsley. If you can't find whole trout, you can easily substitute with fillets of another mild fish such as tilapia or cod. Toasting the almonds in a dry skillet enhances their flavor, so don’t skip this step. This dish is also great with a splash of white wine added during baking.
Serving Suggestions
Serve Trout Almandine alongside a light salad or steamed vegetables for a balanced meal. It pairs beautifully with a side of roasted potatoes or quinoa. For a refreshing drink, consider serving it with a crisp white wine or sparkling water with lemon. This dish also complements seafood recipes like Mustard-Grilled Shrimp.
Storage & Reheating
Leftover Trout Almandine can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a preheated oven at 325°F until warmed through, about 10 minutes. Avoid microwaving as it may dry out the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Trout Almandine contains roughly 41 calories, with 2g protein, 5g carbohydrates, and 2g fat. It is an excellent source of vitamin A (21% of the Daily Value), and a good source of dietary fiber.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen trout for this recipe?
Yes, you can use frozen trout. Just make sure to thaw it completely in the refrigerator before preparing the dish. Cooking times may vary slightly, so keep an eye on the fish to ensure it's cooked through.
What can I substitute for the margarine?
If you prefer, you can substitute the margarine with unsalted butter or olive oil for a different flavor profile. Both options will work well without significantly changing the dish's outcome.
How do I know when the trout is fully cooked?
The trout is fully cooked when the flesh turns opaque and flakes easily with a fork. You can also use a food thermometer; the internal temperature should reach 145°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).