Ingredients
Preparation
Vegetables
- In a large non-stick or cast iron skillet over medium-high heat, brown the potatoes and onions in the butter for 10 minutes or until the potatoes are tender-crisp. Add the green beans. Cover and cook for 10 minutes or until the vegetables are tender, stirring frequently. Season with salt and pepper.
Trout
- Meanwhile, place the flour in a shallow dish or sealable plastic bag. Dredge the trout in the flour and shake to remove any excess.
- In another large non-stick or cast iron skillet over medium heat, brown the trout in the butter for 5 minutes on each side or until cooked through. Set aside. Season with salt and pepper.
Brown Butter and Almonds
- In a small pot over medium-high heat, brown the almonds in the butter, stirring constantly. Add the capers and cook for several seconds. Quickly pour the mixture into a bowl to avoid burning.
- Drizzle the trout with the brown butter and almonds. Serve with the vegetables and lemon wedges.