Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 whole rainbow trout (10–12 oz/280–340 g each), cleaned and scaled
- 1/3 cup (40 g) all-purpose flour
- 1 1/4 tsp kosher salt, divided, plus more for water
- 1/2 tsp freshly ground black pepper
- 9 tbsp (126 g) unsalted butter, divided
- 1 tbsp neutral oil (for frying) + 1 tsp olive oil (for beans)
- 1 large lemon (zest and 1 tbsp juice), plus wedges
- 3 tbsp finely chopped flat-leaf parsley, divided
- 1 lb (450 g) small waxy potatoes
- 12 oz (340 g) green beans, trimmed
- 2 tbsp slivered or sliced almonds
- 1 small shallot, finely minced (optional)
Do This
- 1. Boil potatoes in salted water (1 tsp salt) until tender, 12–15 minutes; keep warm.
- 2. Blanch beans in salted water 3–4 minutes, shock in cold water. Toast almonds in 1 tbsp butter + 1 tsp oil; toss with beans and season.
- 3. Chop parsley; zest and juice lemon (1 tbsp). Cut remaining lemon into wedges.
- 4. Pat trout very dry; season with 3/4 tsp salt and 1/2 tsp pepper. Dust in flour, shaking off excess.
- 5. Pan-fry trout in 4 tbsp butter + 1 tbsp oil over medium heat: 4–5 minutes first side, 3–4 minutes second side. Baste; cook to 140°F/60°C.
- 6. In the same pan, melt 3 tbsp butter; take off heat and stir in 1 tbsp lemon juice and 2 tbsp parsley. Spoon over fish.
- 7. Drain potatoes; toss with 1 tbsp butter, 1 tbsp parsley, pepper. Plate trout with potatoes and almond green beans; serve with lemon wedges.
Why You’ll Love This Recipe
- Classic German “Müllerin” technique delivers crisp, delicate skin and juicy flesh.
- Balanced plate: buttery trout, bright lemon-parsley finish, tender potatoes, and crunchy almond green beans.
- Restaurant-quality results in under 45 minutes using simple, everyday ingredients.
- Pan-to-table presentation that feels special yet totally doable on a weeknight.
Grocery List
- Produce: 1 lemon, flat-leaf parsley, 1 lb small waxy potatoes, 12 oz green beans, 1 small shallot (optional)
- Dairy: Unsalted butter (9 tbsp total)
- Pantry: 2 whole rainbow trout (cleaned), all-purpose flour, slivered/sliced almonds, kosher salt, black pepper, neutral oil, olive oil
Full Ingredients
For the Trout
- 2 whole rainbow trout, 10–12 oz (280–340 g) each, cleaned and scaled
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup (40 g) all-purpose flour
- 4 tbsp (56 g) unsalted butter
- 1 tbsp neutral oil (canola or sunflower)
Lemon-Parsley Butter
- 3 tbsp (42 g) unsalted butter
- 2 tbsp finely chopped flat-leaf parsley
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- Pinch kosher salt
Boiled Parsley Potatoes
- 1 lb (450 g) small waxy potatoes, scrubbed
- 1 tsp kosher salt (for cooking water)
- 1 tbsp unsalted butter
- 1 tbsp finely chopped flat-leaf parsley
- Freshly ground black pepper, to taste
Almond Green Beans
- 12 oz (340 g) green beans, trimmed
- 2 tbsp sliced or slivered almonds
- 1 tbsp unsalted butter
- 1 tsp olive oil
- 1 small shallot, finely minced (optional)
- 1/4 tsp kosher salt, plus more to taste
- 1/8 tsp black pepper
- 1/2 tsp lemon zest (optional)
To Serve
- Lemon wedges
Step-by-Step Instructions
Step 1: Prep your aromatics and equipment
Finely chop the parsley, zest the lemon (about 1 tsp total; you will use 1/2 tsp for the sauce and 1/2 tsp for the beans), and juice half the lemon (1 tbsp). Cut the remaining lemon into wedges. Pat the trout very dry with paper towels, including the cavity. If you want extra insurance against curling, make 2 shallow diagonal slashes on the thickest part of each side of the fish.
Optional: Set a low oven (200°F/95°C) to keep the first cooked trout warm while you finish the second.
Step 2: Boil the potatoes
Place the scrubbed potatoes in a pot, cover with cold water by 1 inch, and add 1 tsp kosher salt. Bring to a boil, then simmer until just tender when pierced, 12–15 minutes depending on size. Drain and keep warm in the pot with the lid on; you will finish them with butter and parsley just before serving.
Step 3: Blanch the beans and toast the almonds
Bring a medium pot of salted water to a boil. Blanch the green beans until crisp-tender and bright green, 3–4 minutes. Transfer to an ice bath or run under cold water to stop cooking; drain well.
In a skillet over medium heat, melt 1 tbsp butter with 1 tsp olive oil. Add the almonds (and shallot, if using) and cook, stirring, until the almonds are fragrant and lightly golden, 2–3 minutes. Add the blanched beans and toss to warm through, 2 minutes. Season with 1/4 tsp salt, 1/8 tsp pepper, and 1/2 tsp lemon zest (optional). Keep warm on very low heat or cover.
Step 4: Season and flour the trout
Season the trout inside and out with 3/4 tsp kosher salt and 1/2 tsp black pepper. Place the flour on a plate and lightly dust each trout, including the cavity, shaking off any excess. The coating should be very thin—just enough to promote a delicate, crisp crust.
Step 5: Pan-fry the trout in butter
Heat a large (12-inch) skillet over medium heat. Add 4 tbsp butter and 1 tbsp neutral oil. When the butter foam subsides and it smells nutty, add the trout. Cook without moving until the underside is deeply golden and crisp, 4–5 minutes. Carefully flip (use a spatula and tongs) and cook the second side 3–4 minutes, basting often with the hot butter. The trout is done when the thickest part flakes easily and reads 140°F/60°C at the backbone.
Transfer to a warmed platter (hold in the 200°F/95°C oven if needed) while you make the sauce.
Step 6: Make the lemon-parsley butter
Pour off any dark butter, leaving about 1 tsp in the pan. Return the pan to low heat and add 3 tbsp fresh butter. As soon as it melts and turns foamy, remove from heat and stir in 1 tbsp lemon juice, 1/2 tsp lemon zest, and 2 tbsp chopped parsley. Season with a pinch of salt. Spoon this bright, glossy butter over the trout.
Step 7: Finish the sides and serve
Drain the potatoes (if you have not already) and toss with 1 tbsp butter, 1 tbsp parsley, and a few grinds of black pepper. Taste and adjust salt. Give the beans a final toss; scatter the toasted almonds on top. Plate the trout with the potatoes and green beans. Serve immediately with lemon wedges for squeezing.
Pro Tips
- Dry fish equals crisp skin. Blot thoroughly and dust with only a whisper of flour.
- Butter plus a little oil raises the smoke point so the butter can brown without burning.
- Use a stainless steel or well-seasoned cast iron skillet for best browning.
- Do not overcrowd the pan—cook trout one at a time if needed and keep the first warm in a low oven.
- For extra-crisp crust, use rice flour instead of all-purpose flour.
Variations
- Browned butter twist: Let the sauce butter go lightly nutty (beurre noisette) before adding lemon and parsley for deeper flavor.
- Milk dip (classic touch): Briefly dip trout in milk before flouring; it helps the flour adhere and promotes delicate crunch.
- Swap the fish: Small whole branzino or brook trout work well; adjust cooking time based on thickness.
Storage & Make-Ahead
This dish is best fresh. If needed, refrigerate leftover trout, potatoes, and beans separately in airtight containers for up to 1 day. Rewarm trout gently at 275°F/135°C for 10–12 minutes; skin will soften but flavor remains lovely. Potatoes and beans reheat well in a skillet with a touch of butter. Toast almonds up to 2 days ahead and store airtight. You can chop parsley and zest the lemon a few hours ahead; keep refrigerated.
Nutrition (per serving)
Approximate: 820–880 calories; 48 g protein; 50 g carbohydrates; 48 g fat; 8 g fiber; 900 mg sodium. Values will vary with actual butter absorbed and fish size.
