Pan-Seared Trout with Walnut and Walnut Oil Drizzle

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

Fresh trout fillets pan-seared to crispy perfection and finished with a drizzle of rich walnut oil and chopped walnuts for texture. This mediterranean-inspired seafood ready in about 15 minutes pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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: 5 min Cook: 10 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 trout fillets with skin on and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering.
  3. Step 3: Place the trout fillets skin-side down in the pan and press gently with a spatula to ensure even contact, cooking for 4-5 minutes until the skin is crisp and golden.
  4. Step 4: Flip the fillets carefully and cook the flesh side for 2-3 minutes until opaque and cooked through.
  5. Step 5: Transfer fish to plates, drizzle evenly with 1 tbsp walnut oil, and sprinkle 1/4 cup chopped walnuts over the top.
  6. Step 6: Serve immediately with 2 lemon wedges for squeezing to add bright acidity.

Frequently asked questions

How long does Pan-Seared Trout with Walnut and Walnut Oil Drizzle take to make?

Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Trout with Walnut and Walnut Oil Drizzle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Trout with Walnut and Walnut Oil Drizzle?

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 Walnut and Walnut Oil Drizzle for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Walnut and Walnut Oil Drizzle?

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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