This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

• 2 trout filets
  
• Salt and Pepper to taste
  
• 6 T. butter, divided, cut into 1 T. portions
  
• ½ c. sliced almonds
  
• 8 ounces thin green beans, blanched or frozen and thawed

Directions:

Step 1: Lay the trout on a platter and season lightly with salt and pepper.

Step 2: In a small fry pan, melt 1 T. butter. Sauté the almonds until golden and strain into a small bowl. Return the butter to the pan. Add 1 T fresh butter to the pan with the almond sauté butter.

Step 3: Gently sauté the green beans until cooked through but still fresh in color. Season lightly with salt and pepper. Hold warm.

Step 4: While sautéing the green beans, spray a large fry pan with pan release then heat to medium. Add the remaining butter and increase the heat to medium high. When butter has melted, place the trout skin side down in the fry pan. Bathe the trout in butter as it cooks for the first 5 minutes. Using a fish spatula, flip the fish and cook an additional minute. Flip again to be sure the skin is crispy and sauté another minute. The flesh is cooked but the fish is still moist and flakey.

Step 5: Place the fish on a serving platter and top with green beans and almonds.

(NOTE: if the trout filets are thin, they will cook more quickly)