Baked Trout with Almonds

Delicate trout enhanced with citrus and a nutty texture.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Baked Trout with Almonds

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    Ingredients

    4 trout, cleaned and rinsed 3/4 cup dry white wine
    2 lemons, halved and thinly sliced salt and freshly ground black pepper
    6 tbsp butter, melted 3 tbsp finely chopped parsley
    1/2 cup sliced natural almonds

    directions

    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Preheat the oven to 400°F (200°C). Butter a shallow baking dish. Make a few diagonal slashes about 1/4 in (5mm) deep on both sides of each fish. Arrange the fish side by side and tuck the lemon slices into the slashes.

    • 2

      Drizzle 2 tbsp of melted butter over the fish. Bake uncovered for 20 minutes or until the fish flakes easily with a fork.

    • 3

      Meanwhile, heat the remaining butter in a frying pan over medium heat. Add the almonds and cook, stirring, until lightly browned. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Mix in the parsley and season with salt and pepper. Transfer the fish to plates, spoon the almond mixture on top, and serve.

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