Pan Seared Trout with Almonds and Green Beans – A Bright, Nutty Weeknight Favorite

Pan seared trout with almonds and green beans is the kind of meal that tastes like a restaurant dish but comes together in one pan. It’s crisp at the edges, tender in the middle, and topped with buttery toasted almonds that add just the right crunch. The green beans soak up lemon, garlic, and a touch of butter, so every bite is lively and fresh.

You can make it on a weeknight without fuss, but it’s special enough for guests. If you like clean flavors and quick cleanup, this dish hits the mark.

Why This Recipe Works

The key is high heat and quick cooking. Trout is thin and delicate, so a hot pan gives it golden, crisp skin while keeping the flesh flaky and moist.

Almonds toast in the same pan, bringing a nutty aroma that pairs naturally with fish. Green beans cook just until tender-crisp, then get a splash of lemon and butter to tie everything together. The result is a balanced plate with texture, brightness, and warmth—all in under 30 minutes.

Ingredients

• 2 trout fillets (about 6–8 ounces each), skin-on if possible
• 8 ounces fresh green beans, trimmed
• 1/2 cup sliced almonds
• 2 tablespoons olive oil, divided
• 3 tablespoons unsalted butter, divided
• 2 cloves garlic, thinly sliced
• 1 small shallot, finely chopped (optional)
• 1 lemon (zest and juice)
• 2 tablespoons dry white wine or low-sodium chicken broth (optional, for deglazing)
• 1 tablespoon fresh parsley, chopped
• Kosher salt and freshly ground black pepper
• Pinch of red pepper flakes (optional)

Instructions

1. Prep the trout: Pat the fillets very dry with paper towels.

   Season both sides with salt and pepper. Zest the lemon and set zest aside; cut the lemon in half for juice.

2. Blanch the green beans (optional but helpful): Bring a pot of salted water to a boil. Cook beans 2–3 minutes until bright green and slightly tender.

   Drain and rinse under cold water to stop cooking. This step helps them cook evenly in the pan.
3. Toast the almonds: Heat a large skillet over medium heat. Add 1 tablespoon butter and the sliced almonds.

   Stir until golden and fragrant, 2–3 minutes. Transfer to a small bowl and season with a pinch of salt. Wipe out any dark bits if needed.

4. Sear the trout: Return the skillet to medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter.

   When the butter foams, place the trout fillets in the pan skin-side down (if skin-on). Press gently with a spatula for 10–15 seconds to prevent curling. Cook 2–4 minutes until the skin is crisp and the flesh looks mostly opaque.

5. Finish the fish: Flip the fillets carefully.

   Cook another 30–90 seconds until just cooked through. Transfer trout to a warm plate and tent loosely with foil.

6. Sauté the aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil if the pan looks dry.

   Add shallot and garlic. Cook 30–60 seconds until softened and fragrant, not browned.
7. Deglaze and brighten: Add white wine or broth (if using), scraping up browned bits. Let it reduce by half, 30–60 seconds.

   Stir in remaining 1 tablespoon butter, the lemon zest, and a squeeze of lemon juice. Add red pepper flakes if you like a kick.

8. Add the green beans: Toss the blanched beans in the pan sauce until warmed through and glossy, 1–2 minutes. Taste and season with salt and pepper.

   Sprinkle in parsley.

9. Plate and top: Spoon the green beans onto plates. Set the trout over or alongside. Scatter the toasted almonds on top of the fish and beans.

   Finish with another squeeze of lemon juice and a crack of black pepper.

Keeping It Fresh

This dish tastes best right after cooking, but you can prep parts ahead. Blanch the green beans and store them in the fridge for up to 2 days. Chop the shallot, slice the garlic, and zest the lemon in advance.

When it’s time to cook, you’ll move quickly. If you have leftovers, store them in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to avoid drying out the fish.

Benefits of This Recipe

• Fast and flavorful: Trout cooks in minutes, and almonds toast quickly, making dinner feel special without a lot of effort.
• Balanced nutrition: You get lean protein, fiber-rich veggies, and healthy fats from olive oil and almonds.
• Minimal cleanup: Everything happens in one skillet after a quick blanch, so the sink won’t overflow with dishes.
• Versatile and adaptable: Swap beans for asparagus, adjust the lemon to taste, and use broth instead of wine if you prefer.
• Elegant presentation: The colors and textures look restaurant-worthy with very little styling.

Pitfalls to Watch Out For

• Wet fish won’t crisp: If the trout isn’t dry, the skin will steam instead of sear.

  Blot thoroughly before seasoning.

• Overcooking the fillets: Trout turns from silky to dry fast. Pull it off the heat when it’s just opaque and flakes easily.
• Burning the almonds: They go from golden to bitter in seconds. Stir and pull them as soon as they’re lightly browned.
• Skipping acid: Lemon balances the butter and nuts.

  Without it, the dish can taste flat.

• Overcrowding the pan: If your skillet is small, cook the trout one fillet at a time for a better sear.

Variations You Can Try

• Brown butter twist: Let the butter cook until nutty and amber before adding lemon juice and almonds for deeper flavor.
• Herb swap: Use dill, chives, or tarragon instead of parsley for different herbal notes.
• Veggie switch: Try asparagus, broccolini, or snap peas. Adjust cooking time so they stay crisp-tender.
• Gluten-free crust: Lightly dust the trout with fine almond flour before searing for extra texture.
• Spice it up: Add a pinch of smoked paprika or Aleppo pepper to the trout for gentle warmth.
• Citrus swap: Use Meyer lemon or a splash of orange juice for a softer, sweeter finish.

FAQ

Can I use another fish instead of trout?

Yes. Thin, delicate fish like Arctic char, rainbow trout, or small fillets of steelhead work well.

If you use thicker fish like salmon, extend the cooking time slightly or finish in a low oven.

Do I have to blanch the green beans?

No, but it helps. Blanching sets the color and gives you more control. If you skip it, sauté the beans a few minutes longer with a splash of water, then finish with the butter and lemon.

Can I make this dairy-free?

You can.

Use more olive oil or a dairy-free butter alternative. The flavor will be a bit lighter, so keep the lemon and herbs for brightness.

What if I don’t cook with wine?

Use low-sodium chicken or vegetable broth. You still get moisture and a quick pan sauce without alcohol.

How do I get ultra-crispy skin?

Dry the fish well, season right before it hits the pan, and make sure the skillet is hot.

Press the fillet gently for the first few seconds to keep it flat. Don’t move it until the skin releases easily.

Can I toast the almonds in advance?

Yes. Toast and cool them completely, then store in an airtight container at room temperature for up to a week.

Add them at the end so they stay crunchy.

Final Thoughts

Pan seared trout with almonds and green beans is a bright, satisfying meal that’s easy to master. With a hot pan, a squeeze of lemon, and a handful of toasted almonds, you get big flavor from simple ingredients. Keep the fish dry, watch your heat, and don’t skip the acid.

Once you get the rhythm, this recipe becomes a reliable go-to for busy nights and relaxed dinners alike.