Trout With Almonds Red Peppers Recipes

ALMOND HERB-CRUSTED TROUT FOR TWO

Steps:

• Preheat an outdoor grill for high heat, and coat a grill basket with cooking spray.
• Mix bread crumbs, almonds, chopped thyme, and black pepper together in a shallow dish.
• Dip each trout fillet in milk, then dredge each in the bread crumb mixture. Coat each fillet with cooking spray.
• Place dredged fillets in prepared grill basket and cook until golden and fish flakes easily with a fork, about 5 minutes on each side. Garnish with thyme sprigs.

TROUT WITH ALMONDS & RED PEPPERS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar into a roasting tin, then toss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper.
• Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a rocket salad on the side.

PANFRIED TROUT WITH ALMONDS AND PARSLEY

Steps:

• Lightly coat a large skillet with cooking spray. Place over medium-high heat. Sprinkle the trout with the salt, and season with pepper; gently place 2 fillets in skillet, skin sides up. Reduce heat to medium, and cook until undersides are golden brown, 4 to 5 minutes. Carefully flip fish, using two spatulas if necessary. Cook until fish is slightly flaky in center when poked with a fork, about 2 minutes more. Transfer fish to a platter; keep warm. Wipe out skillet, and repeat with remaining 2 fillets.
• Wipe out skillet; add oil and almonds. Cook over medium heat, stirring, until almonds start to turn golden, about 1 minute. Remove from heat, and immediately add parsley and lemon zest; stir to combine. Stir in lemon juice; as soon as it starts to bubble, pour sauce over fish. Serve immediately.