Looking for a simple yet mouthwatering seafood dish? This Easy Almond Trout recipe combines trout’s delicate flavors with the crunch of nutty almonds. Eating fish at least once a week should be part of every healthy, balanced diet; this oven-baked trout filet will help you with that.
Trout is a relatively affordable fish available year-round in most grocery stores. The fish doesn’t have a strong flavor, making it good even for some picky eaters. This fish’s flavor is so light, making it a great summer or springtime meal. Making your trout in the oven will allow you to avoid the heavier taste of frying.
Fish always goes well with potatoes and lemon. You can try these Greek Potatoes as a side to elevate the flavor of your Oven Baked Trout
Ingredients for the Oven Baked Trout
You will need only a handful of ingredients to prepare this oven baked almond trout, making it great for busy home cooks. Most of these items you will have in your pantry or fridge, making it even more accessible. All you need is:
- Trout Filet
- Crushed almonds (you can buy whole and crush them yourself for cost savings)
- Panko Crumbs
- Lemon Zest
- Salt and pepper to taste
See recipe card for quantities.
Instructions for Oven Baked Trout
Pat your trout dry with a paper towel
Use three different bowls – add the beaten egg to one and flour in the other.
In the last bowl, add the panko, crushed almonds, lemon zest, salt, and pepper.
Cover your trout with flour, and dust any excess.
Dip it in the egg and then in the last bowl with the almonds and seasoning.
Place your trout fillets on a baking dish and cook them in a preheated oven.
Hint: Trout filets are usually thin and very tender. Be careful not to burn them and the crust. This fish usually needs just several minutes to cook.
While the recipe for oven baked trout is very simple, there are some convinience substitudes you can make withour compromosing on flavor.
- Breadcrumbs – if you don’t have panko, breadcrumbs are a great substituted
- Lime – You can use lime zest instead of lemon if you don’t have one available
- Pecans – You can use pecans instead of almonds, turning it into pecan crust trout
- Add a pinch of red pepper flakes or a sprinkle of paprika to the almond crust for a zesty kick.
- Enhance the flavors by adding a squeeze of fresh lemon juice or a drizzle of balsamic glaze before serving.
You don’t need a lot of equipment to prepare this recipe.
- 3 bowls or deep plates for the prep
- baking sheet
- aluminum foil
How to Store Oven Baked Trout
For storage, place any leftover cooked trout in an airtight container and refrigerate. Consume within 2-3 days to ensure freshness and optimal taste.
Make sure you also cook your fish relatively soon after you purchase it. While uncooked fish can last a couple of days in your fridge, the sooner you prepare it, the better the flavor.
Make sure you are adjusting the cooking time based on the thickness of the filet. trout filets are usually thinly sliced and the fish is very delicate. I also slice my filets in half for easier serving and storage which reduces the cooking time.
Trout is a nutritious addition to a healthy balanced diet, offering benefits such as omega-3 fatty acids for heart and brain health, high-quality protein for muscle repair, and essential vitamins and minerals. With its low-fat content and nutrient density, trout provides a flavorful and nourishing option for those looking to maintain overall well-being.
Oven-baked trout is a healthier choice compared to pan-fried trout because it requires less oil, resulting in lower fat content and fewer calories. Baking also allows for more even cooking and helps retain the natural flavors and nutrients of the fish.
Looking for other recipes like this? Try these:
Oven Baked Almond Trout
- 3 bowls
- 1 Baking Sheet
- aluminum foil
- 2 Trout Filets
- 1 Egg (beaten)
- 1/2 cup Flour
- 1/2 cup Panko substitute with breadcrumbs if not available
- 1/2 cup Crushed Almonds
- Zest from 1 lemon
- Salt and Pepper to Taste
- olive oil
- Preheat oven to 350 F
- Cover your baking sheet with the foil and drizzle some olive oil to avoid the crust sticking to the foil
- Put your flour in one bowl, the beaten egg in the next, and mix the rest of the dry ingredients in the third.
- Dip your filets in the flour and dust any excess
- Dip in the egg and then in the crust mix, make sure your filet is evenly coated
- Place the crusted filets on the foil covered baking sheet
- Cook for about 15 minutes or until your fish is fully cooked depending on the filet size.
- Proper Handling: Always ensure that the trout is fresh and properly stored. Refrigerate or keep it on ice until ready to cook.
- Clean Preparation Area: Before handling the trout, thoroughly clean and sanitize your cooking utensils, cutting boards, and countertops to prevent cross-contamination with other foods.
- Safe Thawing: If using frozen trout, thaw it safely in the refrigerator overnight or use the defrost function on your microwave. Avoid thawing at room temperature to prevent the growth of harmful bacteria.
- Cooking Temperature: Cook the trout thoroughly to an internal temperature of 145°F (63°C) to ensure it is safe to eat. Use a food thermometer to accurately measure the temperature at the thickest part of the fish.
- Time and Temperature Control: Avoid leaving cooked trout at room temperature for an extended period. Promptly refrigerate any leftovers within two hours of cooking to prevent bacterial growth.
- Cross-Contamination Prevention: To prevent cross-contamination, do not use the same cutting board or utensils for raw and cooked trout. Clean and sanitize them before reuse.
- Storage and Shelf Life: Store leftover cooked trout in a covered container in the refrigerator for up to 2-3 days. If you are not planning to consume it within this timeframe, consider freezing it for longer shelf life.