Fish substitutions: arctic char, tilapia, baramundi
4 white trout fillets with skin
1 cup sliced almonds
4 Tbsp olive oil
Salt and Pepper
2 Tbsp herb butter, melted (optional)
- Preheat oven to 250F.
- Chop sliced almonds in a food processor into small pieces. Pour into a plate.
- Beat eggs together until well blended in a pyrex dish large enough to hold a trout fillet.
- Season trout fillets with salt and pepper on both sides.
- Put 2 Tbsp oil in a frying pan and set on medium high heat.
- When the pan is hot, quickly dip both sides of 2 fillets into eggs, then into almonds, and place in the skillet skin side down. Cook until nuts are browned, about 2 minutes. Flip and cook until nuts are browned on the flesh side, about 2 minutes. There is no need to test for doneness. If the nuts are browned, the trout is cooked (since it's so thin). If substituting thicker fish, you might have to finish cooking in 400F oven, so that nuts don't burn and test for doneness the usual way.
- Remove to an oven proof dish and keep warm in the oven while frying the second 2 fillets. If nuts burnt, remove them from the pan before cooking the second batch. Pour more oil into the pan if needed and repeat with the other 2 fillets.
- Optionally, pour 1-2 tsp of melted herb butter over each fillet before serving.