Pan-Seared Trout with Roasted Denver Sweet Corn and Herb Vinaigrette

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Fresh trout fillets pan-seared to golden perfection served with roasted sweet corn inspired by Denver’s local farms, finished with a bright herb vinaigrette. This American-inspired seafood recipe, ready in about 40 minutes, pairs trout fillets, kosher 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.

Ingredients

• 4 fillets (6 oz each) trout fillets
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 3 ears, husked Denver sweet corn ears
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh chives
• 2 tbsp fresh lemon juice
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1, minced garlic clove

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Instructions

1. Step 1: Preheat oven to 425°F. Brush 3 husked Denver sweet corn ears with 1 tbsp olive oil and season with 1/4 tsp kosher salt. Place on a baking sheet and roast for 20 minutes, turning halfway until kernels are golden and slightly charred.
2. Step 2: While corn roasts, pat dry 4 trout fillets and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add trout fillets skin-side down and sear for 4 minutes without moving, until edges are crispy. Flip and cook 2 more minutes until fish is opaque and flakes easily.
4. Step 4: In a small bowl, whisk together 2 tbsp fresh lemon juice, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 1/4 cup chopped parsley, and 2 tbsp chopped chives. Slowly drizzle in remaining 1 tbsp olive oil while whisking until emulsified.
5. Step 5: Cut roasted corn kernels off the cob and toss gently with half the vinaigrette. Plate trout fillets alongside dressed corn and drizzle remaining vinaigrette over the fish. Serve immediately.