Trout with almonds







Cook Time

5-10 Min


  • 4 small rainbow trout, cleaned
  • 50g/2oz low-fat spread
  • 25g/1oz flaked almonds
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon freshly squeezed lemon juice
  • salt and freshly ground black pepper
  • 450g/1lb potatoes, boiled, to serve
  • Rinse the trout and pat dry with kitchen paper. Remove the heads if preferred.
  • Melt 25g/1oz of the low-fat spread in a large frying pan, and fry the fish for 5 minutes on each side until golden brown and cooked through. Transfer to serving plates and keep warm.
  • Melt the remaining low-fat spread in the juices in the pan. Add the almonds and fry until golden brown. Throw in the parsley, a little salt and pepper and the lemon juice. Spoon the sauce over the trout, and serve immediately with the potatoes.
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