Trout with Lemon & Basil Herb Crust
Prep time
Cook time
Total time
This flavorful combo of the flavors of Trout Amandine, is perfect when transformed into a coating for fish.
Recipe type: Seafood
Cuisine: Seafood
Serves: 2
For the Herb Crust
  • ¼ c. whole or slivered almonds, toasted & ground
  • ½ c. fresh bread crumbs* (or Panko)
  • Zest of 1 lemon
  • 8-10 fresh basil leaves, minced
  • Small handful of fresh parsley, minced
  • 2 Tb. unsalted butter, melted (or 1 Tb. butter + 1 Tb. olive oil)
  • ¼ tsp. kosher salt
  • ⅛ tsp. freshly ground black pepper
For the Fish:
  • 2 Trout fillets (or any white, flaky fish)
  • 1 Tb. unsalted butter
  • 1 Tb. olive oil
Make the Herb Crust:
  1. Toss almonds into non-stick skillet and toast them on LOW heat until fragrant (approx. 5-6 mins.).
  2. Remove from stove top and allow to cool about 10 mins.
  3. Add almonds to food processor and pulse several times until you have a finely ground texture.
  4. Combine all ingredients into a mixing bowl.
Prepare the Fish:
  1. Heat oven to 375 degrees.
  2. Heat a non-stick/oven proof skillet to medium/high heat.
  3. Add butter and olive oil.
  4. Lightly sprinkle fillets with salt and pepper.
  5. Place fillets in hot skillet. Allow to sit about 2 minutes, until edges get crispy, then flip.
  6. Top each fillet with the herb mixture (really pack it on there!).
  7. Place the skillet in the oven and allow fish to finish cooking - about 2-3 minutes, so topping also browns.
  8. Remove from oven and serve.
To make fresh breadcrumbs, toss 2 pieces of white bread into a food processor and pulse until course crumbs form.
Recipe by My Delicious Blog at