Trout Amandine

Ingredients:

• 3 lemons
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 (5 oz.) trout fillets
• 1/4 cup sliced almonds, toasted

Makes 4 Servings

1. Juice 2 lemons and thinly slice the third.
2. In a large skillet, bring 1/4 cup of the  lemon juice, 4 lemon juice, the wine, parsley, salt and pepper to a boil. Add the trout fillets, reduce the heat, and cover. Poach a gentle boil until the fillets are just opaque in the center, about 5 minutes. Transfer the fillets to plates and spoon the poaching liquid over the fillers. Discard the lemon slices from the skillet. Top the trout with the remaining lemon slices and sprinkle with the almonds.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is a quick and easy dish you can make any night of the week. This meal tastes like something you would order in a fancy restaurant-simple and elegant. The trout will cook quickly so keep an eye on those fillets. Poaching fish in lemons and white wine is so heavenly delicious you'll want to do it again with other fish and also, poultry too.