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.

　　

Ingredients

serves 4

　　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

　　

Step 1

Heat 1 teaspoon oil in a large skillet over medium-high. Season fillets with 3/4 teaspoon salt, dividing evenly, and pepper. Gently place 2 fillets in skillet, skin side up. Reduce heat to medium, and cook until golden brown on one side, 4 to 5 minutes. Carefully flip fish, using two spatulas if necessary. Cook until slightly flaky in the center when pierced with a fork, about 2 minutes more. Transfer fish to a serving platter; keep in a warm spot. Wipe out skillet, and repeat with 1 teaspoon oil and remaining 2 fillets.

　　

Step 2

Wipe out skillet again; add remaining 1 tablespoon oil and the almonds. Cook over medium heat, stirring, until almonds start to turn golden, about 1 minute. Remove from heat, and immediately add parsley and lemon zest; stir to combine. Stir in lemon juice; as soon as it starts to bubble, pour sauce over fish. Serve immediately.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 315

　　

Step 5

Saturated Fat: 2.7g

　　

Step 6

Unsaturated Fat: 19.3g

　　

Step 7

Cholesterol: 45.8mg

　　

Step 8

Carbohydrates: 7.4g

　　

Step 9

Protein: 21.8g

　　

Step 10

Sodium: 410mg

　　

Step 11

Fiber: 3.3g

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