Pan-Seared Patagonian Trout with Lemon and Fresh Herbs

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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.

Delicate Patagonian trout fillets pan-seared to crisp skin perfection with a refreshing lemon herb butter sauce. This Latin American-inspired seafood recipe, ready in about 20 minutes, pairs Patagonian trout fillets, unsalted butter, olive oil 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: 10 min Serves 4 Latin American cuisine 280 cal/serving

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Ingredients

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

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Instructions

Step 1: Pat dry 4 Patagonian trout fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Place trout skin-side down and cook for 4-5 minutes without moving until skin is crisp and golden.
Step 3: Flip the fillets carefully and add 4 tbsp unsalted butter, 2 minced garlic cloves, 2 tbsp chopped fresh parsley, and 1 tbsp chopped fresh dill to the pan. Spoon the melted butter and herbs over the fish as it cooks for another 2-3 minutes until cooked through.
Step 4: Remove the fillets from heat, drizzle with 2 tbsp fresh lemon juice, and serve immediately with the pan sauce spooned on top.