Pan-Seared Trout with Dill and Lemon Butter Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 pan-seared trout fillets topped with a bright lemon butter sauce infused with fresh dill, evoking fresh river flavors. This European-inspired seafood recipe, ready in about 22 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 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: 12 min Serves 4 European cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 fillets (about 150g each) trout fillets
1 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
4 tbsp unsalted butter
2 tbsp olive oil
2, minced garlic cloves
2 tbsp chopped fresh dill
2 tbsp fresh lemon juice
1 tsp lemon zest

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat 4 trout fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge each fillet in 1/4 cup all-purpose flour, shaking off excess.
Step 2: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter foams but does not brown.
Step 3: Add trout fillets skin-side down and sear for 3-4 minutes until edges are crispy and golden, then carefully flip and cook for another 2-3 minutes until cooked through.
Step 4: Remove fillets from pan and keep warm. Lower heat to medium and add 2 minced garlic cloves to the pan, sauté for 30 seconds until fragrant.
Step 5: Stir in 2 tbsp fresh lemon juice, 1 tsp lemon zest, and 2 tbsp chopped fresh dill, then swirl in remaining 2 tbsp butter until sauce thickens and coats the back of a spoon.
Step 6: Spoon lemon dill butter over trout fillets and serve immediately with your choice of sides.