Herb-Crusted Lake Trout with Lemon Dill Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A delicate, flaky fish dish featuring locally caught trout coated in fresh herbs and served with a bright lemon-dill sauce. This american-inspired seafood ready in about 30 minutes blends trout fillets, fresh dill, lemon into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 1.5 lb trout fillets
• 3 tbsp fresh dill
• 1 lemon
• 2 tbsp olive oil
• 1/4 cup all-purpose flour
• 2 cloves garlic
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 1.5 lb trout fillets dry, then season with 1/2 tsp salt and 1/4 tsp black pepper. Finely chop 3 tbsp fresh dill and mix with 1/4 cup all-purpose flour. Dredge fillets in the dill-flour mixture, shaking off excess.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add trout and cook for 4 minutes per side until golden brown and flakes easily with a fork, then transfer to a plate.
3. Step 3: Squeeze juice from 1 lemon into the skillet, add 2 minced garlic cloves, and cook for 1 minute until fragrant. Stir in 1/2 cup chicken broth and simmer for 2 minutes to deglaze the pan.
4. Step 4: Reduce heat to low, add 1/4 cup heavy cream, and simmer for 3 minutes until slightly thickened and coats the back of a spoon. Return trout to the pan, spoon sauce over top, and cook for 1 minute to heat through.