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    • Trout Amandine with Rice

    Mark Sharron
    Medium difficulty
    1 hour
    2-4
    Amount Per Serving: Calories 250; Fat 11g; Fibre 4g; Carbs 12g; Protein 18g
    Trout Amandine with Rice is an easy and delicious meal that is sure to please. This classic dish is made with trout fillets, butter, olive oil, lemon juice, parsley, almonds, salt and pepper, and cooked rice. It is a wonderful combination of flavours that is sure to tantalize the taste buds. The dish is easy to prepare and can be served as a main course or as a side dish. The combination of flavours makes it a great choice for a healthy and tasty meal.  
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    Ingredients

    • 4 (4-ounce) trout fillets
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons slivered almonds
    • Salt and pepper, to taste
    • 1 cup uncooked long-grain white rice
    • 2 cups chicken broth
    • 1/4 cup chopped fresh parsley, for garnish

    Method

    • To prepare Trout Amandine with Rice, begin by heating the butter and olive oil in a large skillet over medium heat.
    • Once the butter is melted, add the trout fillets to the pan and season with salt and pepper.
    • Cook the fillets for 3-4 minutes, flipping once, until they are golden brown and cooked through. Remove the fillets from the pan and set aside.
    • Add the lemon juice, parsley, and almonds to the skillet and cook for 1-2 minutes. 
    • Then, add the uncooked rice and chicken broth to the pan and stir to combine. 
    • Bring the mixture to a boil, reduce the heat to low, and cover the pan. Simmer for 15-20 minutes, or until the rice is cooked through.
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