Crispy-skin trout with brown butter, toasted almonds, and lemon

• 4 skin-on trout filletsabout 170g (6 oz) each, pin bones removed
• 1 tsp fine sea salt
• ½ tsp black pepperfreshly ground
• 1 tbs avocado oil
• 60 g unsalted buttercut into 4 pieces
• 40 g sliced almonds
• 1 lemon
• 10 g fresh flat-leaf parsleyroughly chopped
• ½ tsp flaky sea saltfor finishing

1. 1

   Pat the trout fillets thoroughly dry on both sides with paper towels — this is the single most important step for crispy skin. Season the flesh side (not the skin side) with the fine sea salt and black pepper.

   Tip: Moisture is the enemy of crispy skin. Press firmly with the paper towels and don't rush this.

2. 2

   Heat the avocado oil in a 30cm (12-inch) skillet over medium-high heat until it just starts to shimmer, about 2 minutes. Carefully lay the fillets skin-side down, pressing each one flat with the fish spatula for 10 seconds so the skin makes full contact with the pan.

   Tip: Don't overcrowd — if your skillet is smaller, work in two batches. The pressing prevents the fillets from curling up.

3. 3

   Cook skin-side down without moving for 4-5 minutes. You'll see the flesh turn opaque from the bottom up — when it's about three-quarters of the way up the fillet and the skin is deep golden and audibly crackling, flip carefully with the fish spatula.

   Tip: Resist the urge to peek or move the fish. The skin will release naturally from the pan when it's properly crispy.

4. 4

   Cook on the flesh side for just 60-90 seconds until the thickest part is barely opaque throughout. Transfer the fillets skin-side up to a plate and tent loosely — they'll carry over while you make the sauce.

5. 5

   Reduce heat to medium. Add the butter pieces to the same skillet. The butter will melt and begin to foam — swirl the pan gently. After about 90 seconds, add the sliced almonds and stir constantly. The butter will turn from golden to a toasty amber color and smell deeply nutty, about 1-2 minutes more. Watch closely — it goes from brown to burnt fast.

   Tip: The milk solids in the butter and the residual fish fond in the pan add incredible flavor here. Keep your nose tuned in — you want hazelnut fragrance, not acrid smoke.

6. 6

   Pull the skillet off the heat immediately. Squeeze in the juice from the lemon (catch seeds with your free hand) and swirl — it'll sputter and foam dramatically. Stir in the chopped parsley.

   Tip: Adding lemon off-heat stops the butter from cooking further and creates an instant pan sauce.

7. 7

   Place the trout fillets on plates skin-side up. Spoon the brown butter, almonds, and parsley over each fillet. Finish with a pinch of flaky sea salt on the skin.

   Tip: Leftovers keep in the fridge for up to 2 days. Reheat gently in a skillet over medium-low heat to preserve some of the skin's crispiness, or enjoy cold over salad.

• skillet (30cm (12-inch))
• cutting board
• chef's knife
• fish spatula
• paper towels

Per serving

Nutritional values are estimates only.