1 1/2 pounds rainbow trout fillets, skin-on
1 tablespoon vegetable oil
2 tablespoon butter
1 cup sliced almonds
* salt and black pepper
Preheat oven to 450 degrees.
Add oil to a shallow casserole or baking dish large enough to hold trout and heat in oven 5 minutes.
Melt butter in a skillet over Medium heat while oil heats in oven. Add the almonds and stir until some of the almonds just begin to brown. Season with salt if desired.
Place trout in heated baking dish skin side down. Sprinkle fillets with salt and pepper. Spoon almonds over top and spread into an even layer. Bake 10 minutes.
No Nutritional Information Available
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