Pan-Seared Trout with Andean Potato Mash

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Pat dry 4 trout fillets with skin on, then season both sides with salt and black pepper.
  4. 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.
  5. Step 5: Flip fillets carefully and cook for an additional 2-3 minutes until fish is opaque and flakes easily with a fork.
  6. Step 6: Serve trout fillets atop generous scoops of Andean potato mash, garnished with lemon wedges for squeezing over the fish.

Frequently asked questions

How long does Pan-Seared Trout with Andean Potato Mash take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Trout with Andean Potato Mash?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Trout with Andean Potato Mash?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Trout with Andean Potato Mash for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Trout with Andean Potato Mash?

Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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