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Hazelnut-Brown Butter Trout

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“From BH&G. Other fish to try with this recipe: salmon, halibut, and catfish. NOTE: Pan-dressed trout is one that is cleaned and split down the backbone so it cooks more evenly. Trout can also be cooked whole, but it will take a minute or two longer.”

Ingredients Nutrition


  1. Spread trout open; sprinkle meaty side with cumin, salt and 1/8 teaspoon black pepper. \.
  2. Heat oil in large non-stick skillet over medium-high heat. Add two trout, skin-side-up; cook for 2 minutes. Turn skin-side-down; cook 2 to 3 minutes more or until fish flakes easily when tested with fork.
  3. Line 4 plates with green onion strips. Transfer fish to 2 of the plates, skin-side-down. Cover; keep warm.
  4. Add additional oil, as needed, to fry remaining fish. Cook as above. Transfer to plates. Cover; keep warm.
  5. Reduce heat to medium. Add butter and hazelnuts to skillet; cook, stirring often, 1-1/2 to 2 minutes, until butter and nuts begin to brown. Stir in lemon juice and vinegar; cook for 30 seconds until slightly thickened (aroma will be strong). Add remaining 1/8 teaspoon black pepper.
  6. Pour nut mixture over trout; serve immediately.

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