Pan-Seared Bassett Creek Trout with Lemon-Dill Butter

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh trout fillets pan-seared to golden perfection and topped with a zesty lemon-dill butter sauce, inspired by the Bassett Creek Regional Trail surroundings. This American-inspired seafood recipe, ready in about 25 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 280 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: 15 min Serves 4 American cuisine 280 cal/serving

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Ingredients

4 fillets (6 oz each) trout fillets
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
4 tbsp unsalted butter
2 tbsp chopped fresh dill
2 tbsp lemon juice
1 tsp lemon zest
2 minced garlic cloves
1 tbsp chopped fresh parsley

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Instructions

Step 1: Pat dry 4 trout fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
Step 3: Place the trout fillets skin-side down and sear for 4-5 minutes without moving until the skin is crisp and golden.
Step 4: Flip the fillets gently and cook for an additional 2 minutes until the fish is opaque and flakes easily.
Step 5: Remove fillets to a warm plate and reduce heat to medium-low; add 4 tbsp unsalted butter, 2 minced garlic cloves, 2 tbsp chopped fresh dill, 2 tbsp lemon juice, and 1 tsp lemon zest to the pan.
Step 6: Stir and cook the butter sauce for 2 minutes until fragrant and slightly thickened, then spoon the lemon-dill butter over the trout.
Step 7: Garnish with 1 tbsp chopped fresh parsley and serve immediately.