Toad in the Hole Almond Trout

Catfish or rockfish may be used as a substitute if trout cannot be found.

Toad in the Hole Almond Trout
Overall Rating
Your RatingYou must log in

Get started right now with our FREE Paleo Starter Kit:

Inside, you’ll discover...
  • 25 Delicious Paleo “Starter” Recipes
  • Our complete “Paleo Food Swaps” guide
  • A complete starter shopping list
  • Tons more free resources

Toad in the Hole Almond Trout

Servings 3

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 595

carbohydrate 9g

protein 56g

fat 36g


  • 2 pound(s) trout, whole
  • 1 tablespoon(s) olive oil
  • 1/3 cup(s) almonds, slivered
  • 1 tablespoon(s) raisins (golden raisins suggested)
  • 1 medium shallot(s) diced
  • 1 cup(s) parsley, fresh chopped
  • 1/4 teaspoon(s) black pepper freshly ground
  • 1/4 cup(s) olive oil or coconut oil


  1. Rinse and dry trout. Rub skin of fish with a splash of olive oil.
  2. Toss almonds, raisins, 1 tablespoon olive oil, shallots, parsley and black pepper in a medium bowl.
  3. Stuff trout with this mixture.
  4. Put 1/4 cup olive oil in a large skillet over medium heat.
  5. When pan is hot, sauté trout for about 8-10 minutes on each side until fully cooked (flesh will flake easily with a fork).
  6. Serve with a garnish of lemon, parsley and seedless red grapes (optional).

This recipe inspired in part or in whole from here


    1. Y, i think full-bodied trout is the plan, but you can simply stack the ingredients. It’ll be a bit different, but it’s all headed to the same place. :)

  1. Yeah I bought fillets too lol. So I’m assuming you buy the actual fish, and then cook it that way? Wouldn’t you still want to fillet it, to get rid of the scales?

    1. When I’ve cooked trout, after you’ve cooked it, the meat falls off the skin really easily, same with salmon.

  2. The rule of thumb I have learned for cooking fish is that when the skin peels off easily it’s done!

    Whole trout are very easy to cook. So stuff them with all this goodness, toss them in the pan and when you turn the fish just use a fork to gently lift the skin and see how easily it separates from the meat. I usually cook them with the head and all on but you can cut the head off first too.

    Can’t wait to try this one!

  3. I subbed in cod instead of trout, and it was delicious!

    As an aside, though, if it’s supposed to be whole-body fish, it might be helpful to change the ingredients list to explicitly state that. I was another one misled by ‘filets’ and then confused on how to stuff it. I thought at first that maybe they were supposed to be tournedos, but ended up just piling the rest on top of the fish.

  4. Just make sure the fish is well-cleaned inside. You could take the head off, too, if the idea of eyeballs on your food makes you queasy.

Leave a Reply