2 servings
Ingredients:
2 trout fillets
3 tbsp sliced almonds
1/3 cup fat free chicken broth
2 tbsp fresh lemon juice
1/2 tsp cornstarch
1 tbsp water
Directions:
To a dry medium skillet over medium high heat, add the sliced almonds. Heat until lightly browned on both sides. Remove and set aside.
Air fry or bake the trout at 400F until done. Depending on the thickness this can take 8-15 minutes.
Meanwhile prepare the sauce by combining the broth and lemon juice in the skillet. Heat until boiling.
Combine the cornstarch plus the water. Mix until dissolved. Add to the mixture to the broth/sauce and stir until thickened. Add the toasted almonds.
Divide and serve the sauce over the cooked trout.
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