The mellowness of trout combined with this simple French technique make this a great entry-level fish dish for neophyte fish-eaters. The fillets cook quickly, and the browned butter imparts a mild, almost nutty flavor, which is why I like to pair the trout with toasted almonds. You can swap in any similarly thin, delicate fillet, such as sole, catfish, fluke, or black bass, and use pecans, hazelnuts, or cashews instead of almonds. Or omit the nuts if you want, and top each fillet with a wedge of lemon as an alternative. Serve with Small Steamed New Potatoes and Barely Touched Spinach—one of my favorite dainty meals (by my standards, anyhow).
ON-DEMAND: Listen to Faith and Lucinda talk about this recipe—as well as many others—and learn more about the book, Mad Hungry Family.
Excerpted from Mad Hungry Family by Lucinda Scala Quinn (Artisan Books). Copyright © 2016. Photograph by Jonathan Lovekin.