Enns River Trout with Dill and Lemon Butter Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared trout fillets served with a bright dill and lemon butter sauce inspired by the fresh waters around Steyr. This Mediterranean-inspired seafood recipe, ready in about 22 minutes, pairs trout fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 trout fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place the fillets skin-side down and cook undisturbed for 4-5 minutes until the skin is crisp and golden.
  3. Step 3: Carefully flip the fillets and cook for an additional 2 minutes until just cooked through, then transfer to a warm plate.
  4. Step 4: Reduce heat to medium-low and add 4 tbsp unsalted butter and 1 minced garlic clove to the skillet. Cook, stirring, until butter is melted and fragrant, about 1 minute.
  5. Step 5: Stir in 2 tbsp freshly squeezed lemon juice and 3 tbsp chopped fresh dill, cooking for 30 seconds until the sauce slightly thickens.
  6. Step 6: Spoon the lemon dill butter sauce over the trout fillets and serve immediately.

Frequently asked questions

How long does Enns River Trout with Dill and Lemon Butter Sauce take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Enns River Trout with Dill and Lemon Butter Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Enns River Trout with Dill and Lemon Butter Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Enns River Trout with Dill and Lemon Butter Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Enns River Trout with Dill and Lemon Butter Sauce?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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