Pan-Seared Trout with Idaho Potato and Sage Butter

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

A fresh trout fillet pan-seared to golden perfection, served with creamy Idaho potatoes and fragrant sage butter inspired by the Magic Valley region. This american-inspired seafood ready in about 40 minutes pairs fillets (6 oz each) trout fillets, large, peeled and cubed Idaho potatoes, unsalted butter 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 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 2 large peeled and cubed Idaho potatoes in a pot of salted water (1 tsp salt). Bring to a boil over high heat and cook for 15 minutes until tender when pierced with a fork, then drain.
  2. Step 2: While potatoes cook, heat 3 tbsp olive oil in a large skillet over medium-high heat. Season 4 trout fillets with 1 tsp salt and 1/2 tsp black pepper on both sides. Add fillets skin-side down and cook for 4 minutes until the skin is crisp and golden, then carefully flip and cook for 2 more minutes until fish flakes easily.
  3. Step 3: Melt 6 tbsp unsalted butter in a small saucepan over medium heat. Add 12 fresh sage leaves and 2 minced garlic cloves, cooking for 3 minutes until butter turns golden and fragrant, then remove from heat.
  4. Step 4: Mash the drained potatoes with 2 tbsp chopped parsley, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice until creamy but still slightly textured.
  5. Step 5: Plate the trout fillets over a bed of mashed Idaho potatoes and drizzle the warm sage butter over the fish and potatoes. Garnish with additional fresh sage or parsley if desired.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Trout with Idaho Potato and Sage Butter take to make?

Total time is about 40 minutes (20 min prep + 20 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 Idaho Potato and Sage Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Pan-Seared Trout with Idaho Potato and Sage Butter?

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 Idaho Potato and Sage Butter 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 Idaho Potato and Sage Butter?

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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