Fish Almondine (Almond-Brown Butter Pan Sauce)
This impressive-looking dish is perfect for a dinner party, but simple enough that you’ll want to make it all the time. The fish fillets cook quickly and the fragrant brown butter pan sauce comes together in just a few minutes. The result is a flavorful and elegant dish your guests (and you) are sure to love.
You can really use any type of fish you like for this recipe. Thin fillets of branzino or trout are classic and quick-cooking. Thicker cuts of fish like salmon or sea bass work as well – just be sure to increase the cook times to accommodate size and thickness. Because fish is the center of this simple dish, using a fresh, high-quality fillet is more important than the type.
Most seafood markets – and even grocery stores – sell fish like branzino, trout and sole already filleted and de-boned which saves you the extra step of trying to figure out how to do it yourself. If you don’t see any available, just ask the fishmonger and they will happily oblige.
Looking for the perfect pairing? Serve Fish Almondine alongside; Pommes Purèe, French Green Beans or Herb Salad.
Ingredients You’ll Need:
Scroll to the bottom of the recipe card for ingredient notes and substitutions.
Note: When making a brown butter pan sauce using a light-colored sauté pan is crucial. A stainless steel skillet is perfect, the heavy bottom ensures the butter cooks evenly while the light color allows you to monitor the butter’s color as it browns. A light colored ceramic pan will work too. This is not a good time to use a cast iron pan or dark colored non-stick, as you won’t be able to see when the butter has browned or worse…burned!
Recipe Step by Step:
Step 1. Pan Sear the Fish
Heating your pan properly is essential to preventing the fish from sticking. When the pan is not hot enough, the fish will release more moisture and stick to the bottom of the pan.
To heat your pan properly, start by placing it over medium-high heat. Add a small amount of oil then tilt the pan to allow the oil to spread across the surface. Once the oil is shimmering and lightly smoking, it’s hot enough to add your fish. The fish should sizzle when added to the pan. Cook for 2-3 minutes on each side.
Step 2. Make the Brown Butter Pan Sauce
The hallmark of a “pan sauce” is that it’s made in the same pan as whichever protein it’s paired with and therefore inherits some the flavors left behind which melt into the sauce creating an extra layer of depth and intensity. Add the butter to the pan first, followed by the almonds and cook over medium heat until both are golden brown and give off a pleasant nutty aroma. Keep a close eye on the butter as it browns and stir frequently to prevent burning.
Step 3. Finish and Serve
To complete the brown butter pan sauce, remove the pan from the heat and add in the lemon juice and chopped parsley. Soon the sauce over the fish and serve immediately!
Our Favorite
Fish Recipes:
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Fish Almondine (Almond-Brown Butter Pan Sauce)
Ingredients
- 2 6-8 oz fish fillets; like branzino, trout, snapper, black cod skin on, deboned
- 2 tbsp oil olive oil or a neutral oil
- 6 tbsp unsalted butter
- 1/3 cup sliced almonds
- 2 tbsp minced parsley
- 1 tbsp lemon juice
- salt and pepper
Instructions
- Pat the fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a large stainless steel skillet over medium-high heat. When the pan is hot, add the oil, lift and tilt the pan to spread the oil across the surface. Place the fillets in the pan, skin side down. Press down gently with a spatula for about 20 seconds to prevent curling.
- Lower the heat to medium and let sizzle until the fish is golden and caramelized around edges, about 2 to 3 minutes. Then carefully flip the filets over with a fish spatula and continue cooking for 1-2 more minutes or until cooked through. Transfer the filets to a plate to rest. Reserve the skillet to make the sauce.
- Adjust the heat to medium-low then add the butter to the skillet. Cook, whisking occasionally, until the butter turns foamy and lightly golden then add the almonds. Continue cooking until the butter turns golden brown and smells nutty and almonds are slightly toasted, about 3 minutes. Turn off the heat, then add in the lemon juice, parsley and a pinch of salt.
- Pour the brown butter almond sauce over the fish, serve with lemon wedges.
Notes
- Fish Fillets: You can really use any type of fish you like for this recipe. Thin fillets of branzino or trout are classic and quick-cooking. Thicker cuts of fish like salmon or sea bass work just as well – be sure to increase the cook times to accommodate size and thickness.
- Sliced Almonds: Peeled and roughly chopped hazelnuts would work just as well as almonds.
- Use a heavy-bottomed pan. This will help to distribute the heat evenly and prevent the fish from sticking.
- Preheat the pan on medium-high heat for several minutes before adding the fish.
- Add a small amount of oil to the pan before adding the fish. This will help to prevent the fish from sticking and give it a flavorful crust.
- When the fat is shimmering, the pan is hot enough to add the fish. The fish should sizzle when added to the pan.
- Let it be. Don’t attempt to move or flip the fish in the pan until it naturally releases.
