Tasmanian Ocean Trout with Lemon Myrtle Beurre Blanc
Pan-seared Tasmanian ocean trout served with a bright, creamy beurre blanc infused with lemon myrtle, an aromatic Australian citrus herb. This australian-inspired seafood (low carb) ready in about 22 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 400 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.
Ingredients
- 2 fillets, about 6 oz each Tasmanian ocean trout fillets
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/3 cup dry white wine
- 1 tbsp white wine vinegar
- 2 tbsp, finely minced shallots
- 2 tbsp heavy cream
- 6 tbsp, cold and cubed unsalted butter
- 1/2 tsp lemon myrtle powder
- 1 tbsp lemon juice
Instructions
- Step 1: Pat 2 Tasmanian ocean trout fillets dry and season both sides with 3/4 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat. Place fillets skin-side down and cook for 4 minutes until skin is crisp; flip and cook 2 more minutes until just cooked through. Remove and keep warm.
- Step 3: In a small saucepan, combine 2 tbsp minced shallots, 1/3 cup dry white wine, and 1 tbsp white wine vinegar. Bring to a simmer and reduce by half, about 4 minutes.
- Step 4: Add 2 tbsp heavy cream and 1/2 tsp lemon myrtle powder to the reduced liquid, simmer gently for 1 minute.
- Step 5: Remove from heat and whisk in 6 tbsp cold cubed unsalted butter gradually until sauce is smooth and creamy.
- Step 6: Stir in 1 tbsp fresh lemon juice and season with salt to taste. Spoon sauce over trout fillets and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tasmanian Ocean Trout with Lemon Myrtle Beurre Blanc take to make?
Total time is about 22 minutes (10 min prep + 12 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 Tasmanian Ocean Trout with Lemon Myrtle Beurre Blanc?
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 Tasmanian Ocean Trout with Lemon Myrtle Beurre Blanc?
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 Tasmanian Ocean Trout with Lemon Myrtle Beurre Blanc 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.
Is Tasmanian Ocean Trout with Lemon Myrtle Beurre Blanc low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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