Baked Trout Almonds (Printable)

Tender trout topped with a crunchy almond crust and fresh lemon, baked to perfection.

# What You'll Need:

→ Fish

01 - 4 whole trout, cleaned and gutted (10.5–12.3 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 tablespoons olive oil

→ Almond Topping

05 - 4 tablespoons unsalted butter
06 - ½ cup sliced almonds
07 - 1 tablespoon fresh parsley, finely chopped
08 - 1 lemon, zest and juice separated

→ For Baking

09 - 1 lemon, thinly sliced
10 - 2 sprigs fresh thyme (optional)

# How to Make It:

01 - Set oven to 400°F and line a large baking tray with parchment paper.
02 - Rinse trout under cold water, pat dry with paper towels, then season inside and out with salt and pepper.
03 - Drizzle olive oil over each fish, place them on the prepared tray, and optionally insert lemon slices and thyme sprigs into the cavity of each trout.
04 - Bake for 18 to 20 minutes until the fish flakes easily with a fork.
05 - Melt butter in a skillet over medium heat, add sliced almonds, and cook while stirring until golden and fragrant, about 2–3 minutes. Remove from heat, then mix in chopped parsley, lemon zest, and half of the lemon juice.
06 - Transfer baked trout to plates, spoon almond topping generously on each, drizzle with remaining lemon juice if desired, and garnish with extra parsley or lemon wedges.

# Expert Suggestions:

01 -
  • Minimal prep and one tray cleanup make this ideal for weeknights when you want something special without the stress.
  • The buttery almond crust adds richness and crunch that transforms mild trout into something genuinely memorable.
  • This dish looks and tastes impressive yet forgives small mistakes, perfect for cooks at any level.
02 -
  • Watch the almonds like a hawk once they start browning, they go from golden to burnt in seconds.
  • Pat the trout completely dry before seasoning or the skin will steam instead of crisping slightly at the edges.
  • Use a fish spatula or wide flexible spatula to transfer the cooked trout without tearing the delicate flesh.
03 -
  • If your trout are smaller than 300 g each, reduce baking time by a few minutes and check early to avoid drying them out.
  • Zest the lemon before juicing it, the zest is easier to remove from a whole lemon and adds more flavor than juice alone.
  • Let the cooked trout rest on the tray for a minute before transferring, it firms up slightly and is less likely to fall apart.

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