Almond-crusted trout with chermoula and cucumber-olive salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Almond-crusted trout with chermoula and cucumber-olive salad

Dairy-Free, Paleo, Soy-Free, Gluten-Free

2 Servings, 780 Calories/Serving

30 – 40 Minutes

In Chef Justine’s contemporary riff on the French classic truite amandine, she gives the fish an inspired crust by dredging it in almond meal and slivered almonds instead of flour. The almonds prove a natural match for the lively herb flavors of the chermoula, a Moroccan sauce traditionally paired with seafood.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 Persian cucumber
  • 3 tablespoons Kalamata olives
  • 3 tablespoons Castelvetrano olives
  • 1 lemon
  • Two 6-ounce trout fillets
  • ¼ cup almond meal
  • 1 pasture-raised organic egg
  • ½ cup slivered almonds
  • Sun Basket chermoula (fresh parsley - cilantro - olive oil - fresh garlic - coriander - cumin - salt - ascorbic acid)

Nutrition per serving

Calories: 780, Protein: 38 g, Total Fat: 64 g, Monounsaturated Fat: 41 g, Polyunsaturated Fat: 7 g, Saturated Fat: 8 g, Cholesterol: 220 mg, Sodium: 970 mg, Carbohydrates 11 g, Fiber: 5 g, Added Sugar: 0 g.
Contains: Eggs, Fish, Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the cucumber-olive salad

  • Trim the ends from the cucumber; peel the cucumber, if desired. Cut the cucumber in half lengthwise, then on the diagonal into ¼-inch-thick slices.
  • Coarsely chop the Kalamata and Castelvetrano olives.
  • Zest and juice the lemon, keeping the zest and juice separate. Set aside the juice for the chermoula.
In a medium bowl, stir together the cucumber, olives, lemon zest, and 2 teaspoons oil. Season to taste with salt.


Prep the trout

  • Pat the trout dry with a paper towel; season with salt and pepper.
  • In a shallow bowl or plate, spread the almond meal in an even layer; season with salt and pepper.
  • Crack the egg into another shallow bowl; season with salt and pepper. With a whisk or fork, lightly beat until just blended.
  • In another shallow bowl or plate, spread the slivered almonds in an even layer.
Dredge the trout in the almond meal, turning to coat; shake off any excess. Dip the trout into the egg; let the excess drip off, then gently press both sides into the slivered almonds to help them adhere.


Cook the trout

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the trout and cook until golden brown and cooked through, 4 to 5 minutes per side, depending on thickness. Watch carefully so the coating doesn’t burn; reduce the heat if necessary.
While the trout cooks, finish the chermoula.


Assemble the chermoula

In a small bowl, stir together the chermoula, reserved lemon juice, and 1 to 2 tablespoons oil; season to taste with salt.



Transfer the trout and cucumber-olive salad to individual plates. Drizzle the trout with the chermoula and serve.

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