Trout with Almond-Parsley Butter

Trout with Almond-Parsley Butter
Photo: Chris Simpson
Prep Time:
40 mins
Total Time:
45 mins

For nights when you want to keep the stovetop free of smoke and oil splatter, the broiler is a great alternative. This quick weeknight trout recipe lets you enjoy all the crispness, even cooking, and flavorful browning of seared fish without having to get out a skillet. Garlicky sautéed spinach and a zesty almond-parsley compound butter compliment the mild-tasting trout perfectly.


  • 1 tablespoon extra-virgin olive oil, plus more for brushing

  • 1 clove garlic, thinly sliced

  • 1 pound spinach, trimmed and well washed, water still clinging to leaves

  • Kosher salt and freshly ground pepper

  • 4 tablespoons unsalted butter, softened

  • ¼ cup sliced almonds, toasted and chopped

  • ½ teaspoon finely grated lemon zest, plus wedges for serving

  • 1 tablespoon chopped fresh parsley leaves

  • 4 skin-on trout fillets (about 1 ¾ pounds total)

  • 2 tablespoons unbleached all-purpose flour


  1. Cook oil and garlic in a large pot over medium heat until garlic begins to sizzle, about 1 minute. Add spinach, season with salt, cover, and cook, stirring once, until just wilted, about 2 minutes. Drain excess liquid and set aside. Meanwhile, in a small bowl, combine 3 tablespoons butter, almonds, lemon zest, and parsley. Season with salt and pepper and set aside.

  2. Set broiler to high, with a rack in top position. Melt remaining 1 tablespoon butter and brush onto flesh sides of fish. Season with salt and pepper. Lightly dust buttered sides of fish with flour, tapping off excess.

  3. Brush a rimmed baking sheet with oil; arrange fish flesh-side up and broil until just cooked through, about 5 minutes. Using two spatulas, transfer to plates. Dollop with almond butter and serve with spinach and lemon wedges.

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