Pan-Seared Trout with Lemon-Dill Butter and Roasted Fingerling Potatoes

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.

A delicate pan-seared trout served with a bright lemon-dill butter sauce and crispy roasted fingerling potatoes, highlighting fresh, regional ingredients. This Mediterranean-inspired seafood recipe, ready in about 45 minutes, pairs trout fillets, fingerling 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: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Cut 1 lb fingerling potatoes into halves lengthwise. Toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes until golden and crisp on edges.
  2. Step 2: While potatoes roast, pat dry 4 trout fillets (6 oz each). Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add trout fillets, skin-side down, and cook for 4 minutes until skin is crisp. Flip and cook for 2 more minutes until flesh is opaque.
  4. Step 4: In a small saucepan, melt 4 tbsp unsalted butter over low heat. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Remove from heat and mix in 2 tbsp lemon juice and 2 tbsp chopped fresh dill.
  5. Step 5: Plate trout alongside roasted potatoes, spoon lemon-dill butter over trout, and garnish with 2 tbsp chopped fresh parsley.

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