By Sarah Huggins, (Cooking For) Kiwi and Bean
My childhood summers were spent in the Okanagan region of B.C., where the hot, dry sun produced the most impressive green beans—long, sweet, crisp and juicy. I vividly remember my grandmother sitting on her lakeside patio each evening with a big colander of local green beans on her lap, and a glass of white wine next to her, halving the beans while she regaled us with stories and grandma jokes.
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Years later, the taste of green beans is among the most nostalgic flavours for me. One bite transports me right back to my grandma’s patio, to backseat trips to the farmers’ market, and long lazy days spent with my cousins exploring the shores of Okanagan Lake.
I now halve green beans for my own family, and this one skillet trout with green beans and almonds is one of our favourite ways to enjoy them. Reminiscent of the infamous trout amandine, but simpler, it requires only one pan, a handful of basic ingredients and about 30 minutes.
I’ve yet to make this dish for my grandmother, but I’m sure she would love it. With a glass of white wine, of course.
(Cooking for) Kiwi & Bean is all about simple, wholesome family recipes: dinners you can create with pantry staples when you walk in the door at the end of the day, breakfasts you can whip up the night before, and snacks and treats that you can make with your kids.
Sprinkle trout generously with salt and pepper. Heat 2 Tbsp butter in large skillet over medium-high heat.
When butter is hot, but before it begins to brown, add trout, skin side down, to skillet. Cook for about 3 minutes, or until skin starts to crisp; flip trout and continue cooking a few minutes more, or until the trout is almost cooked through. Transfer to large plate or platter and keep warm.
Add green beans to hot skillet and cook, tossing, until tender-crisp. Top trout with beans; keep warm.
Add almonds to skillet and cook for 1 minute, or until they start to brown. Scatter almonds over beans and trout.
Add the lemon juice, broth (or wine) and remaining butter to the skillet, stirring until butter is melted and sauce begins to boil and starts to thicken. Pour sauce over top of trout and beans. Sprinkle with additional salt and pepper before serving.