Roast River Trout with Toasted Almonds, French Beans and Brown Butter

Earthy brown trout served with nutty almond butter and steamed French beans for a deliciously quick and special meal.

Gluten-Free Healthy Fish Main Course

Estimated Nutrition

Calories

605.1

kcal / serving

2420.5 kcal total

Carbs

7.1g

per serving

28.5 g total

Fat

48.2g

per serving

192.8 g total

Protein

36.3g

per serving

145.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Raspberry Vinegar

Dijon Mustard

Dairy

110

Unsalted Butter

Fruits

0.5

piece

Lemon Juice

from half a lemon

NutsSeeds

tbsp

Almond

flaked

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

drizzle for fish

Olive Oil

for dressing

Seafood

piece

Brown River Trout

large, gutted, cleaned, and scaled

Vegetables

400

French Bean

trimmed

Bull's Blood Leaves

salad leaves

Mizuna Leaves

central leaves retained

Baby Spinach Leaf

Method

Peel back the fish skin and pour the almond butter over it.

Whisk olive oil, vinegar, and mustard in a bowl for the salad dressing.

Melt butter in the same pan until nut-brown then stir in lemon juice and almonds.

Toast the almonds in a pan for 2-3 minutes then set aside.

Preheat the oven to 180°C and line a tray with baking paper.

Steam the French beans for 5-7 minutes until cooked.

Season the fish with salt and pepper, drizzle with oil, and bake for 20-30 minutes.

Toss the salad leaves with dressing and serve with the fish and beans.