Trout with Almond-Parsley Butter

Name: Trout with Almond-Parsley Butter
Prep time: 40 min
Total time: 45 min
Ingredients: 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; 0.25 cup sliced almonds, toasted and chopped; 0.5 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

5.0

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By

Shira Bocar

Updated on December 10, 2019

Trout with Almond-Parsley Butter — Photo: Chris Simpson

Prep Time:

40 mins

Total Time:

45 mins

Servings:

4

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.

Ingredients

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

Directions

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.
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.
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.