Pan-Seared Trout with Lemon-Butter and Fresh Dill

By AislePrompt Editorial · ·

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.

Lightly pan-seared trout fillets served with a bright lemon-butter sauce and fragrant fresh dill, showcasing the fresh waters of County Tipperary. This Mediterranean-inspired seafood recipe, ready in about 22 minutes, pairs trout fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 trout fillets dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper. Lightly dust each fillet with 1/4 cup all-purpose flour, shaking off excess.
  2. Step 2: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until the butter foams.
  3. Step 3: Place the trout fillets skin-side down in the skillet and cook for 4-5 minutes without moving until the skin is crisp and golden.
  4. Step 4: Carefully flip the fillets and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork. Remove fillets to a warm plate.
  5. Step 5: Reduce heat to medium-low. Add remaining 2 tbsp unsalted butter and 1 minced garlic clove to the skillet, stirring for 1 minute until fragrant.
  6. Step 6: Stir in 3 tbsp fresh lemon juice and 2 tbsp chopped fresh dill, cooking for 30 seconds until the sauce slightly thickens.
  7. Step 7: Spoon the lemon-dill butter sauce over the trout fillets and serve immediately with steamed vegetables or boiled potatoes.

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