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from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

The sage and almond coating adds exceptional flavoring to simple pan-fried trout.

4 portions
 The New Basics Cookbook

1/4 cup unbleached all-purpose flour
1/4 cup sliced almonds, toasted
3 tablespoons dried sage leaves
1 teaspoon salt
Freshly ground black pepper, to taste
4 brook trout (about 1 pound each), cleaned, heads and tails left on*
6 tablespoons peanut or olive oil

* FreshDirect Note: Our trout are sold butterflied.

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1.Place the flour, almonds, sage, salt, and pepper in a food processor and process until fine. Sprinkle the mixture on a plate, and coat each trout well with it. Sprinkle the cavities of the fish lightly with additional salt and pepper.
2.Divide the oil between two large skillets, and place over medium-high heat. Sauté the trout, turning once, until golden and crisp, 10 minutes.
Note: It is easier to cook trout this way if it is whole. However if the fishmonger has filleted the trout for you (make sure he leaves the fillets attached), open each fish and sprinkle with additional crumbled dried sage leaves before frying.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Just FreshDirect Blanched Almond Slices
This product is currently unavailable.
  FreshDirect Rubbed Sage
This product is currently unavailable.
  Rainbow Trout, Farm-Raised Butterflied - $9.99/lb
You May Already Have
  Just FreshDirect Unbleached All-Purpose Flour - $4.29/ea
  La Baleine Fine Sea Salt - $4.69/ea
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
Estimated Total:  
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