Pan-Seared Trout with Lemon-Almond Green Beans

• 4 (5–6 oz each) rainbow trout fillets (skin-on, pin bones removed)
• 1 lb, trimmed green beans
• 1 tbsp olive oil
• 1 tbsp avocado oil
• 2 tbsp butter
• 1/3 cup sliced almonds
• 1 tbsp, drained capers
• 1 large lemon (zested, then juiced)
• 1/4 cup, chopped fresh parsley
• 1 tsp, divided sea salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 425°F (220°C). Toss the green beans with the olive oil and 1/4 tsp of the salt on a sheet pan and roast 12–15 minutes, shaking once, until blistered and tender-crisp.
2. Pat the trout very dry with paper towels and season both sides with the remaining salt and the pepper.
3. Heat the avocado oil in a large skillet over medium-high heat until it shimmers. Lay the fillets in skin-side down, as many as fit without touching, and press each gently with a spatula for 10 seconds so the skin stays flat.
4. Cook undisturbed 3–4 minutes, until the skin is crisp and the flesh has turned opaque about three-quarters of the way up. Flip and cook 30–60 seconds more.
5. Move the fish to a plate, skin-side up and uncovered so the skin stays crisp. Repeat with the remaining fillets if you cooked in batches.
6. Wipe the skillet, lower the heat to medium, and melt the butter. Add the almonds and stir 1–2 minutes until golden.
7. Add the capers, lemon zest, lemon juice, and parsley and swirl 20 seconds. Pile the green beans on plates, lay a fillet on each, and spoon the sauce over the top.

Tips

• Trout fillets are thin and finish fast. The fish is done when it just flakes and reads 135–145°F (57–63°C), so start checking early.
• Dry skin is the whole secret to crispness. Leave the fillets uncovered in the fridge for 20 minutes beforehand if you have time.
• Arctic char or Atlantic mackerel fillets can take trout's place. Avoid king mackerel, which is high in mercury.
• Run a finger down the center of each fillet to check for pin bones and pull any out with clean tweezers.

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