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

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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.

Tender trout fillets pan-seared to golden perfection, topped with a bright lemon-dill butter sauce, served alongside crispy roasted fingerling potatoes. This American-inspired seafood recipe, ready in about 45 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 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: 10 min Cook: 35 min Serves 4 American cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces, 6 oz each trout fillets
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
1 lb, halved lengthwise fingerling potatoes
4 tbsp unsalted butter
2 tbsp fresh lemon juice
2 tbsp, chopped fresh dill
2 cloves, minced garlic

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F. Toss 1 lb halved fingerling potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25-30 minutes, stirring halfway, until golden and crisp.
Step 2: Season 4 trout fillets evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add trout skin-side down and cook for 4-5 minutes until skin is crisp and edges turn opaque.
Step 3: Flip the trout carefully and cook an additional 2-3 minutes until just cooked through and flakes easily.
Step 4: In a small saucepan, melt 4 tbsp unsalted butter over low heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant. Remove from heat, then stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh dill.
Step 5: Serve the trout fillets topped generously with the lemon-dill butter sauce alongside the roasted fingerling potatoes.