Trout with Almonds & Red Peppers Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Season the trout fillets with salt and pepper on both sides.

Place the almond meal on a shallow plate and press each trout fillet into the almond meal, coating it evenly on both sides.

In a large skillet, heat the olive oil over medium heat. Add the coated trout fillets and cook for 2-3 minutes on each side, or until golden brown and cooked through. Transfer the cooked fillets to the prepared baking sheet.

In the same skillet, add the diced red bell pepper and minced garlic. Cook for 2-3 minutes, or until the pepper is tender.

Add the chicken or vegetable broth to the skillet and bring to a simmer. Cook for an additional 5 minutes, or until the liquid has slightly reduced.

Using a blender or immersion blender, purée the red pepper mixture until smooth. Return the sauce to the skillet and stir in the lemon juice. Season with salt and pepper to taste.

Pour the red pepper sauce over the cooked trout fillets on the baking sheet.

Bake in the preheated oven for 5-7 minutes, or until the sauce is heated through.

Serve the trout fillets with a drizzle of the red pepper sauce, garnished with fresh parsley.