Pan-Seared Trout with Sage Brown Butter and Toasted Walnuts

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.

Delicate trout fillets pan-seared to a golden crust and finished with nutty sage brown butter and crunchy toasted walnuts for a rich, aromatic flavor. This Mediterranean-inspired meal-prep recipe, ready in about 25 minutes, pairs trout fillets, unsalted butter, fresh sage leaves 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: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Meal-prep containers that survive the week → Best Meal Prep Containers 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 Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat dry 4 trout fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering, about 2 minutes.
  3. Step 3: Place trout fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crisp and golden; carefully flip and cook for 2 more minutes until just cooked through.
  4. Step 4: Remove the trout fillets to a warm plate and tent loosely with foil.
  5. Step 5: Reduce heat to medium and add 6 tbsp unsalted butter to the skillet. As it melts, add 12 fresh sage leaves and 1/3 cup chopped walnuts.
  6. Step 6: Cook the butter, swirling the pan frequently, until it foams and turns a deep golden brown with a nutty aroma, about 3-4 minutes — watch carefully to avoid burning.
  7. Step 7: Spoon the sage brown butter and toasted walnuts over the trout fillets.
  8. Step 8: Serve immediately with fresh lemon wedges to squeeze over the top for a bright finish.

Related recipes