Monday, March 3, 2008

Trout Amandine

2 pounds rainbow trout fillets
1 lemon cut into 8 wedges
1/4 cup sliced almonds, toasted
1/4 cup fresh parsley, chopped

Preheat the oven's broiler.
Lightly coat the rack of a broiler pan with nonstick cooking spray.
Rinse the fish and pat it dry. Rub the trout fillets with lemon juice from 2 of the lemon wedges. Place the fish on the broiler pan and broil for 3 to 5 minutes until the it is almost done, turning once during cooking time. Broil about 4 to 5 inches from the heating element.
Sprinkle fish with almonds and broil for 1 or 2 minutes more, until the fish flakes with a fork. Sprinkle with the chopped parsley and serve with remaining lemon wedges.

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