Pan-Seared Trout with Herb Butter and Spätzle

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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.

Delicately pan-seared trout fillets served over homemade egg spätzle tossed in a fresh herb butter, a nod to Baden-Württemberg’s culinary heritage. This German-inspired seafood recipe, ready in about 40 minutes, pairs trout fillets, all-purpose flour, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Cook: 20 min Serves 4 German cuisine 420 cal/serving

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Ingredients

4 (5 oz each) trout fillets
1 cup all-purpose flour
2 large eggs
1/3 cup milk
1 tsp, divided salt
6 tbsp unsalted butter
2 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
1/2 tsp black pepper
for serving lemon wedges
2 tbsp olive oil

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Instructions

Step 1: In a medium bowl, whisk together 1 cup all-purpose flour, 2 large eggs, 1/3 cup milk, and 1/2 tsp salt to form a sticky batter. Let rest 10 minutes.
Step 2: Bring a large pot of salted water to a rolling boil. Using a spätzle maker or colander with large holes, press the batter into boiling water. Cook spätzle for 2-3 minutes until they float, then remove with a slotted spoon and drain.
Step 3: Heat 3 tbsp unsalted butter and 2 tbsp olive oil in a large skillet over medium heat. Add 4 trout fillets skin-side down, seasoning with 1/2 tsp salt and 1/2 tsp black pepper. Cook 4-5 minutes until skin is crisp, flip carefully and cook 2 more minutes until opaque.
Step 4: In a separate pan, melt remaining 3 tbsp unsalted butter over medium heat. Stir in 2 tbsp chopped fresh parsley and 1 tbsp chopped fresh chives, then toss the cooked spätzle in the herb butter until coated and heated through.
Step 5: Plate the trout fillets atop the buttery spätzle and serve with lemon wedges on the side.