Trout Amandine with Tomates Provençales Recipe

This Trout Amandine with Tomates Provençales recipe pairs crisp, tender trout with golden toasted almonds, nutty brown butter, bright lemon, and fresh parsley alongside savory breadcrumb-topped tomatoes. Featured on Dinner in Paris with host Romain Avril, this spectacular French-inspired main course combines elegant presentation with fresh, vibrant flavours for a memorable meal that comes together in just 45 minutes.

The Inspiration

Trout Amandine is a classic preparation built around one of French cooking’s most timeless combinations: delicate fish, butter, almonds, lemon, and herbs. The name “amandine” refers to dishes finished or garnished with almonds, and the technique is especially well suited to mild, tender fish such as trout.

On Dinner in Paris, host Romain Avril showcases the balance between polished French technique and inviting, flavourful food. This Trout Amandine with Tomates Provençales embodies that approach by combining a refined fish preparation with a rustic vegetable side inspired by the sunny flavours of Provence.

Inspired by the flavours associated with Provence in southern France, the tomatoes are topped with a savory mixture of fresh breadcrumbs, garlic, parsley, olive oil, and Parmigiano Reggiano. Baking softens the tomatoes and concentrates their natural sweetness while transforming the topping into a golden, aromatic crust.

Ingredients

For Trout Amandine

4 trout fillets (6 oz each / skin-on), pin-boned
½ cup flour (for dredging)
2 tbsp olive oil
60 g butter
50 g sliced almonds
Juice and zest of 1 lemon
3 tbsp parsley, chopped
Salt and pepper

For Tomates Provençales

4 large tomatoes, ripe but still firm
60 g (1/2 cup) fresh breadcrumbs
3 large cloves of garlic, finely minced
3 tbsp fresh parsley, finely chopped
4 tbsp olive oil
2 tbsp grated Parmigiano Reggiano
Salt and pepper

Method

Make Trout Amandine

Season trout with salt and pepper and lightly dredge in flour.
Melt half the butter with the olive oil in a pan over medium-high heat and cook trout skin-side down until crisp, around 3 minutes.
Flip briefly (30-45 seconds) to finish cooking. Remove from pan.
Add remaining butter and cook until lightly browned.
Add almonds and toast until golden. Finish with lemon juice, lemon zest and parsley, then spoon over fish.

Make Tomates Provençales

Pre-heat oven to 400F. Slice tomatoes in half horizontally and use a small spoon to remove excess seeds and liquid from the cut sides of the tomatoes.
Season the tomatoes with salt and pepper.
In a small mixing bowl, stir together breadcrumbs, garlic, parsley, olive oil and Parm.
Place tomatoes cut side up in a baking dish.
Spread breadcrumb mixture over the top of the tomatoes evenly. Bake for 15-20 minutes.
Remove from the oven and let sit for 5 minutes before serving alongside Trout Amandine.

Serving Suggestions

For a classic presentation, arrange one trout fillet on each plate and spoon the toasted almond and lemon brown butter generously over the top. Place two halves of Tomates Provençales alongside the fish so their golden breadcrumb crust adds colour and texture to the plate.

For a heartier dinner, serve the trout alongside small roasted potatoes, steamed potatoes, or a modest portion of rice. These mild accompaniments absorb the lemony brown butter beautifully while allowing the fish and Provençal tomatoes to remain the stars of the plate.

For entertaining, serving the trout and tomatoes together creates an attractive plated meal with varied colours and textures: crisp trout skin, golden almonds, bright parsley, red tomatoes, and toasted breadcrumb topping.

Final Thoughts

This Trout Amandine with Tomates Provençales recipe showcases two distinct expressions of French cooking on one beautifully balanced plate. Featured on Dinner in Paris with Romain Avril, this recipe reflects a style of French cooking that is polished without feeling inaccessible. The ingredients are familiar, but thoughtful preparation transforms them into a restaurant-worthy meal.

Find more recipes from Dinner in Paris here!