Trout is one of the most nutritious and accessible freshwater fish. Baked with a crust of flaked almonds and herb butter, it takes on a surprising elegance. Oven-roasted almonds provide crunchy texture and a buttery flavor that complements the delicacy of the trout.
Mediterranean
Baked trout with almonds and herb butter
Whole baked trout with a crust of flaked almonds and herb butter. Healthy freshwater fish, rich in protein.
- Spain
- MAIN COURSES
- Light
- High protein
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 350 kcal
- Protein 40 g
- Fiber 1.5 g
- Carbohydrates 4 g
- Fat 18 g
- Sodium 280 mg
Story behind the dish
Preparation
Baked trout with almonds and herb butter is a preparation from Spain with easy difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 medium trout (clean).
- Have ready: 80 g of flaked almonds.
- Have ready: 50 g of butter at room temperature.
- Have ready: 2 tablespoons chopped parsley.
- Have ready: 1 tablespoon chopped chives.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat the oven to 190°C
Preheat the oven to 190°C. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Mix the butter with the chopped herbs
Mix the butter with the chopped herbs, salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Make 2-3 incisions in each trout; Spread with butter…
Make 2-3 incisions in each trout; Spread the herb butter inside and out. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place lemon slices inside
Place lemon slices inside. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cover with the flaked almonds, pressing lightly.
Cover with the flaked almonds, pressing lightly. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake for 22-25 minutes until the almonds are golden and the meat is...
Bake for 22-25 minutes until the almonds are golden and the meat separates easily. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Serve immediately with lemon juice and steamed vegetables.
Serve immediately with lemon juice and steamed vegetables. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
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