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.
Recipe information
Yield
serves 4
Ingredients
Preparation
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
