Fish Almondine (Almond-Brown Butter Pan Sauce)

A white, oval platter with two fish filets and almond sauce.

5 from 3 votes

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.

Prep Time15

Cook Time15

Course: dinner, Main Course

Cuisine: American, French

Servings:

Calories: 518kcal

Author: Leigh Anderson

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

Ingredient Notes and Substitutions:

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.

Tips for Pan-Searing Fish:

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.

Nutrition