Ingredients for Baked Trout Amandine
- 1/2 cup buttermilk
- 1 cup breadcrumbs (I use Panko)
- 1/4 cup fresh parsley, chopped
- 1 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 (6 ounce) trout fillets, skin on or off
- 1/4 cup slivered almonds
- 2 tablespoons butter, melted
- oil (for greasing)
- lemon wedges (optional, for serving)
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How to Make Baked Trout Amandine
- Preheat oven to 450°F (232°C). Line a baking sheet with foil and lightly grease with oil.
- In a shallow dish, pour 1/2 cup buttermilk.
- In a separate shallow dish, combine 1 cup breadcrumbs, 1/4 cup chopped fresh parsley, 1 teaspoon mustard powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Dip each trout fillet (about 4, 6-ounce fillets) in the buttermilk, allowing excess to drip off. Then, dredge in the breadcrumb mixture, pressing gently to adhere.
- Place the coated trout fillets on the prepared baking sheet.
- Sprinkle 1/4 cup slivered almonds evenly over the trout fillets.
- Drizzle 2 tablespoons of melted butter over the almonds and trout.
- Bake for 8-12 minutes per inch of thickness, or until the trout flakes easily with a fork. Thicker fillets will require longer cooking time.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
7g
Fat
16g
Carbs
4g
