Pan-Seared Trout with Andean Potato Mash

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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 crispness served alongside creamy mashed Andean potatoes infused with garlic and herbs. This Latin American-inspired seafood recipe, ready in about 45 minutes, pairs trout fillets, skin on, garlic cloves, peeled, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 30 min Serves 4 Latin American cuisine 350 cal/serving

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Ingredients

4 (5 oz each) trout fillets, skin on
4 cups Andean potatoes (or Yukon gold), peeled and cubed
4 garlic cloves, peeled
3 tbsp unsalted butter
1/2 cup milk
2 tbsp fresh parsley, chopped
2 tbsp olive oil
to taste salt
to taste black pepper
for serving lemon wedges

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Instructions

Step 1: Place 4 cups peeled and cubed Andean potatoes and 4 peeled garlic cloves in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until potatoes are fork-tender.
Step 2: Drain potatoes and garlic, then mash together with 3 tbsp unsalted butter, 1/2 cup milk, and 2 tbsp chopped fresh parsley until creamy and smooth. Season with salt and black pepper to taste and keep warm.
Step 3: Pat dry 4 trout fillets with skin on, then season both sides with salt and black pepper.
Step 4: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place trout fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden.
Step 5: Flip fillets carefully and cook for an additional 2-3 minutes until fish is opaque and flakes easily with a fork.
Step 6: Serve trout fillets atop generous scoops of Andean potato mash, garnished with lemon wedges for squeezing over the fish.