Reviewed: Dec. 1, 2012

Went on a fishing trip and came home with alot of sea trout! Used this fabulous recipe with filets! Cannot tell you how good this is! And easy!

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Reviewer:

pittypatsporch

Reviewed: Nov. 12, 2012

I used trout filets and we both loved this dish. Very easy to make and cooks up like you bought it at a restaurant. I bet this would be good with other filets of fish similar in texture.

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Reviewer:

chchipcookie

Cooking Level: Beginning

Reviewed: Jul. 2, 2012

This is super simple and delicious, with all that butter and yummy crispy almonds how could it not be Fabulous and I did mine w/ Bob's Gluten Free Flour mix. Yum, Yum!

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Reviewer:

dnmne@comcast.net

Reviewed: Apr. 24, 2012

Absolutely amazing! So simple but so good. My wife absolutely loved it and insisted that I leave a five star review. I made it with a fresh brook trout I just caught three hours before cooking it.

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Reviewer:

fishking75

Reviewed: Apr. 17, 2012

Wonderful! My family loved this! So simple and easy to make, yet looked beautiful on the serving plate and tasted heavenly. Definitely a "keeper" for our family!

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Reviewer:

loschmit

Cooking Level: Intermediate

Reviewed: Apr. 12, 2012

My ENTIRE familylove this, including a 3 and 4 year old! Really simple. I did not cook the trout with the head on, though, too unappetizing for me!

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Reviewer:

Cincy Emily

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Mar. 20, 2012

Tasty and easy to prepare! Thanks for sharing the recipe.

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Reviewer:

aravis

Cooking Level: Beginning

Living In: Woking, Surrey, England, U.K.

Reviewed: Feb. 24, 2012

This (accurately named) dish was fabulous! My husband loved it too! I did however substitute a good amount of olive oil for the butter to make it more heart healthy and it turned out great - just enough butter left in for a rich, buttery taste.

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Reviewer:

brrdee

Cooking Level: Intermediate

Living In: Long Beach, California, USA

Reviewed: Feb. 2, 2012

Delicious recipe! I did it a little differently in that I fried the fish (following the recipe), which were whole fish (not boneless). Then I had everyone de-bone their individual fish before adding the almond/butter sauce, parsley, and lemon to their individual portions. It seemed like the best way to keep all the flavor of the garnishes and make getting the bones out more simple.

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