This dish isn’t complicated at all. Try it with a nice green salad on the side and you’ll have perfection in a few minutes.

Serves: 4 Prep. time:15′ Cooks in: 20′ Ready in: 35′

4 trouts, whole fish, cleaned
a few sprigs oregano
a few sprigs fennel
150 g flaked almonds, toasted
1 tbsp extra-virgin olive oil
salt, pepper


Step 1
Season fish with salt and pepper inside out. Fill in with herb sprigs.

Step 2
Dust fish with flour. Melt 50 g butter with the oil and when hot fry fish in batches on both sides until a nice thin crust is formed. Melt more butter if necessary, always adding 1 tbsp oil.

Step 3
Drain on kitchen paper and transfer on plates, sprinkling with almonds. Serve immediately.

Photo: George Drakopoulos – Food styling: Τina Webb

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