Pan-Seared Trout with Idaho Potato and Sage Butter

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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 recipe, ready in about 40 minutes, pairs trout fillets, 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.

Ingredients

• 4 fillets (6 oz each) trout fillets
• 2 large, peeled and cubed Idaho potatoes
• 6 tbsp unsalted butter
• 12 fresh sage leaves
• 3 tbsp olive oil
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 tbsp lemon juice
• 2 cloves, minced garlic cloves
• 2 tbsp chopped parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.