Trout Recipe

Mak Erot

3 min read

·

Mar 30, 2025

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Pan-Seared Trout with Lemon-Dill Sauce: A Simple, Elegant Recipe

This recipe delivers a restaurant-quality pan-seared trout dish with a bright, flavorful lemon-dill sauce. It's surprisingly easy to make, perfect for a weeknight dinner or a special occasion. This recipe focuses on fresh, high-quality ingredients to highlight the delicate flavor of the trout.

Ingredients You'll Need:

• For the Trout:

  • 2 (6-ounce) trout fillets, skin on or off (your preference)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

• For the Lemon-Dill Sauce:

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (optional, can substitute with chicken broth)
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste

Step-by-Step Cooking Instructions:

Preparing the Trout:

1. Pat the trout fillets dry: This is crucial for achieving a nice sear. Use paper towels to thoroughly dry the fillets.
2. Season generously: Sprinkle both sides of the fillets with salt and pepper.

Searing the Trout:

1. Heat the olive oil: In a large skillet over medium-high heat, heat the olive oil until shimmering.
2. Sear the trout: Carefully place the trout fillets skin-side down (if using skin-on fillets) in the hot skillet. Cook for 3-4 minutes, undisturbed, until the skin is crispy and golden brown.
3. Flip and cook: Flip the fillets and cook for another 2-3 minutes, or until the trout is cooked through and flakes easily with a fork. Cooking time will depend on the thickness of the fillets.

Making the Lemon-Dill Sauce:

1. Melt the butter: In the same skillet (remove the trout first), melt the butter over medium heat.
2. Sauté the garlic: Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
3. Deglaze the pan (optional): If using white wine, add it to the skillet and scrape up any browned bits from the bottom. Let it reduce slightly. If substituting with chicken broth, simply add and simmer for a minute.
4. Stir in the remaining ingredients: Add the lemon juice, dill, and parsley. Season with salt and pepper to taste. Simmer for 1-2 minutes, until the sauce slightly thickens.

Serving:

Spoon the lemon-dill sauce generously over the seared trout fillets. Serve immediately with your favorite sides, such as roasted vegetables, rice, or a simple salad.

Tips for the Perfect Pan-Seared Trout:

• Don't overcrowd the pan: If you have more than two fillets, cook them in batches to ensure proper searing.
• Use high-quality ingredients: The flavor of the trout will shine through with fresh, flavorful ingredients.
• Adjust cooking time: Cooking time will vary depending on the thickness of the fillets. Use a meat thermometer to ensure the trout is cooked through (internal temperature of 145°F).
• Get creative with sides: Experiment with different sides to complement the delicate flavor of the trout.

This simple yet elegant recipe will impress your guests and become a go-to weeknight meal. Enjoy!