Pan-Seared Trout with Idaho Potato Hash and Herb Butter

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Delicate pan-seared trout fillets served atop a crispy Idaho potato hash, finished with a fresh herb butter to bring out Northwest flavors. This american-inspired seafood ready in about 45 minutes pairs small, finely chopped yellow onion, divided olive oil, softened 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 (6 oz) skin-on, pin bones removed trout fillets
• 3 medium, peeled and diced into 1/2-inch cubes Idaho potatoes
• 1 small, finely chopped yellow onion
• 4 tbsp, divided olive oil
• 4 tbsp, softened unsalted butter
• 2 tbsp, finely chopped fresh parsley
• 1 tbsp, finely chopped fresh chives
• 1 tbsp lemon juice
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper

Instructions

1. Step 1: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add 3 diced Idaho potatoes and 1 finely chopped small yellow onion, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, for 15-20 minutes until potatoes are golden and crispy on the edges and onions are translucent.
2. Step 2: While potatoes cook, combine 4 tbsp softened unsalted butter, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh chives, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Mix until smooth and refrigerate until ready to serve.
3. Step 3: Pat 4 trout fillets dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat remaining 2 tbsp olive oil in a separate large nonstick skillet over medium-high heat.
4. Step 4: Place trout fillets skin-side down in the hot skillet and cook for 4-5 minutes without moving until skin is crispy and golden. Flip carefully and cook for an additional 2-3 minutes until fish is opaque and flakes easily.
5. Step 5: Serve each trout fillet over a generous scoop of potato hash, topped with a dollop of the prepared herb butter to melt over the warm fish and potatoes.