Pan-Seared Trout with Herb Butter and Sautéed Mushrooms

By AislePrompt Editorial · ·

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.

Delicate trout filets pan-seared to golden perfection, topped with a fragrant herb butter and served alongside earthy sautéed mushrooms. This French-inspired seafood recipe, ready in about 25 minutes, pairs trout filets, skin on, unsalted butter, fresh parsley, finely chopped 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: 10 min Cook: 15 min Serves 4 French cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 4 tbsp unsalted butter with 2 tbsp finely chopped fresh parsley and 1 tbsp fresh thyme leaves; set herb butter aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced cremini mushrooms and 3 minced garlic cloves; sauté for 5-6 minutes until mushrooms are browned and fragrant. Season with 1/2 tsp salt and remove mushrooms from skillet.
  3. Step 3: Pat 4 trout filets dry and season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.
  4. Step 4: In the same skillet, place trout filets skin side down over medium-high heat. Cook for 4-5 minutes until skin is crisp, then carefully flip and cook for 2-3 minutes more until flesh is opaque.
  5. Step 5: Remove trout from heat and place 1 tbsp herb butter on each filet to melt.
  6. Step 6: Drizzle 1 tbsp lemon juice over the trout and serve immediately with sautéed mushrooms on the side.

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