Herb-Roasted Trout with Buttery Almonds

 


Herb-Roasted Trout with Buttery Almonds

Ingredients

3 lemons, thinly sliced, divided

1 (1/2-ounce) bunch fresh rosemary, divided (about 10 [5-inch] sprigs)

1 (1/2-ounce) bunch fresh thyme, divided (about 12 [5-inch] sprigs)

1 (1/2-ounce) bunch fresh oregano, divided (about 35 sprigs)

1 (1/2-ounce) bunch fresh sage, divided (about 8 [6-inch] sprigs)

4 (12-ounce) whole trout, cleaned

3 tablespoons extra-virgin olive oil, divided

2 ¾ teaspoons kosher salt, divided

1 ½ teaspoons black pepper

¼ cup unsalted butter

½ cup sliced almonds (about 3 3/4 ounces)

Directions

Preheat oven to 450°F. Spread half of lemon slices and half of fresh herb sprigs on a large rimmed baking sheet lined with parchment paper. Rub trout all over with 2 tablespoons oil; sprinkle inside and outside of trout with 2 1/2 teaspoons salt and pepper. Stuff trout cavities evenly with remaining lemon slices and remaining herb sprigs. Arrange trout on prepared baking sheet. Roast in preheated oven until a thermometer inserted into thickest portion of fish near the head registers 140°F, 16 to 20 minutes. Transfer trout to a large serving platter.

Heat butter and remaining 1 tablespoon oil in a medium skillet over medium. Add sliced almonds, and cook, stirring often, until light golden, 2 to 4 minutes. Remove from heat (almonds will continue to brown), and stir in remaining 1/4 teaspoon salt. Spoon almond mixture evenly over trout.

 

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