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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A regional-inspired dish featuring tender pan-seared trout fillets served with roasted fingerling potatoes and a bright lemon-dill sauce that complements the fish perfectly. This mediterranean-inspired seafood ready in about 45 minutes blends fillets (6 oz each) trout fillets, fingerling potatoes, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 350 cal/serving
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Ingredients

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. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
  2. Step 2: While potatoes roast, pat dry 4 trout fillets with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Place trout fillets skin side down in the hot skillet and cook for 4-5 minutes until the skin is crisp and golden. Flip and cook for an additional 2-3 minutes until fish is opaque and flakes easily.
  4. Step 4: In a small bowl, combine 1/2 cup Greek yogurt, 3 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, and 2 minced garlic cloves. Mix well until smooth and season with a pinch of salt.
  5. Step 5: Serve the pan-seared trout alongside the roasted fingerling potatoes, drizzling the lemon-dill sauce over the fish for a bright, fresh finish.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Trout with Roasted Fingerling Potatoes and Lemon-Dill Sauce take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Trout with Roasted Fingerling Potatoes and Lemon-Dill Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Trout with Roasted Fingerling Potatoes and Lemon-Dill Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Trout with Roasted Fingerling Potatoes and Lemon-Dill Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Trout with Roasted Fingerling Potatoes and Lemon-Dill Sauce?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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