Trout Amandine is a classic French dish with a crunchy almond crust that's fried in a brown butter sauce. Our makeover version is baked instead of fried, and because the fillets are coated in buttermilk and breadcrumbs, you'll still enjoy a crispy and golden crust.

Source: Diabetic Living Magazine


Recipe Summary test

15 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Grease a shallow baking pan; set aside. Preheat oven to 450 degrees F. Rinse the fish; pat dry with paper towels. Measure thickness of the fish.

  • Pour buttermilk into a shallow dish. Combine breadcrumbs, parsley, dry mustard, salt, and pepper in another shallow dish. Dip the fish into the buttermilk, then into the breadcrumb mixture, coating it on both sides. Place the coated fish in the prepared baking pan.

  • Sprinkle the fish with almonds. Drizzle melted butter over the fish. Bake for 4 to 6 minutes per 1/2-inch thickness of fish or until the fish flakes easily when tested with a fork.

Nutrition Facts

1 fillet
200 calories; protein 24g; carbohydrates 8g; dietary fiber 1g; fat 2g; saturated fat 2g; cholesterol 56mg; sodium 266mg.

3 lean protein, 1 fat, 1/2 starch