Saturday, March 14, 2009

Baked Trout Fillet with Buttered Almonds

from Fish by Mark Bittman - This originally called for salmon. You can also substitute char.

Baked Trout Fillet with Buttered Almonds

1 Tbs vegetable oil
3 Tbs butter
1 cup blanched slivered almonds
salt and freshly ground black pepper, to taste
1½-2 lbs trout fillet (one whole side), skin on

Preheat the oven to 450°. When the oven is hot, add the oil to a baking dish large enough to hold the trout (you can cut the fillet in half if you need to). Heat the baking dish for 5 minutes or so.

Meanwhile, melt the butter over medium heat in a small saucepan, add the almonds, and season with salt. Cook, stirring, until some of the almonds start to brown.

Remove the baking dish from the oven and put the trout in it, skin side down. Season with salt and pepper; spoon the almonds on top. Place fish in the oven and set the timer for 10 minutes. Check for doneness and serve immediately.

Serves 4-6

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