Pan-Seared Trout with Idaho Potato Hash

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

A regional-inspired dish featuring pan-seared trout fillets served atop a crispy Idaho potato hash with caramelized onions and fresh herbs. This american-inspired seafood ready in about 35 minutes pairs fillets (about 6 oz each) trout fillets, medium (about 1 lb) Idaho potatoes, medium yellow onion 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: 15 min Cook: 20 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and dice 3 medium Idaho potatoes into 1/2-inch cubes. Dice 1 medium yellow onion finely. Heat 2 tbsp olive oil in a large skillet over medium heat and add the potatoes and onions. Cook for 15 minutes, stirring occasionally, until potatoes are golden and onions caramelize, seasoning with 1/2 tsp salt and 1/4 tsp black pepper halfway through.
  2. Step 2: Meanwhile, pat dry 4 trout fillets and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. In another skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium-high heat until butter foams.
  3. Step 3: Place trout fillets skin-side down in the hot skillet and cook for 4-5 minutes until the skin is crisp and golden. Flip carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
  4. Step 4: Remove trout from heat and let rest for 2 minutes. Stir 2 tbsp chopped fresh parsley into the potato hash. Serve trout fillets on a bed of the potato hash, garnished with lemon wedges for squeezing over the top.

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Frequently asked questions

How long does Pan-Seared Trout with Idaho Potato Hash take to make?

Total time is about 35 minutes (15 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 Hash?

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 medium yellow onion from drying out.

Can I substitute ingredients in Pan-Seared Trout with Idaho Potato Hash?

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 Hash 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 Hash?

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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