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Trout Amandine
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.
active:
15 mins
total:
20 mins
Servings:
4
Trout Amandine

Ingredients

Directions

  • 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.

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  • 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

Serving Size: 1 fillet
Per Serving:
200 calories; protein 24g 48% DV; carbohydrates 8g 3% DV; dietary fiber 1g 4% DV; fat 2g 3% DV; saturated fat 2g 10% DV; cholesterol 56mg 19% DV; sodium 266mg 11% DV.
Exchanges:

3 lean protein, 1 fat, 1/2 starch
© Copyright 2020 eatingwell.com. All rights reserved. Printed from http://www.eatingwell.com 12/04/2020
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© Copyright 2020 eatingwell.com. All rights reserved. Printed from http://www.eatingwell.com 12/04/2020