Pan-Seared Irish Trout with Dill and Lemon Butter

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 developed and reviewed.

Fresh Irish trout fillets pan-seared and finished with a bright lemon and dill butter sauce for a light yet flavorful seafood dish. This Irish-inspired St. Patrick’s Day recipe, ready in about 20 minutes, pairs Irish trout fillets, unsalted butter, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Serves 4 Irish cuisine 320 cal/serving

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Ingredients

4 fillets (about 6 oz each) Irish trout fillets
6 tbsp, divided unsalted butter
3 tbsp chopped fresh dill
2 tbsp freshly squeezed lemon juice
2, minced garlic cloves
2 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper

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Instructions

Step 1: Pat 4 Irish trout fillets dry with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large nonstick skillet over medium-high heat until butter foams.
Step 3: Place trout fillets skin-side down in the skillet and cook undisturbed for 4-5 minutes until the skin is crisp and golden.
Step 4: Carefully flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Step 5: Remove the trout from the skillet and set aside on a warm plate.
Step 6: Lower heat to medium and add remaining 4 tbsp unsalted butter, 2 minced garlic cloves, 3 tbsp chopped fresh dill, and 2 tbsp freshly squeezed lemon juice to the skillet. Stir constantly for 1-2 minutes until the butter melts and the sauce is fragrant.
Step 7: Spoon the lemon dill butter over the trout fillets and serve immediately with your choice of sides.