Trout amandine is a dish of French origin that has become a cornerstone of creole cooking. I've prepared this filet by coating it in a brown butter and almond mixture before pan-roasting to form a golden crust. Serve over roasted potatoes and spoon the sweet and sour orange sauce over the fish. The green beans are to be topped with the coffee-bacon marmalade, giving them a sweet and savory sauce.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.