Pan-Seared Trout with Dill Butter, Baby Potatoes, and Beet Salad
Tender pan-seared trout fillets finished with fresh dill butter, served with steamed baby red potatoes and tangy pickled beet salad.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 8
- Cuisine: Polish
- Difficulty: Easy
- Cost: $3.87/serving
Dietary
- Gluten-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- High-Protein
- Low-Sugar
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
Tags
- sauté
- boil
- quick
- healthy
- fresh
- tangy
- rich
Ingredients
- 2 pound trout fillet (8 fillets, about 4 oz each)
- 2 pound baby red potatoes (halved)
- 2 can pickled beets (drained and chopped)
- 1 red onion (small, finely diced)
- 4 tablespoon butter
- 2 tablespoon olive oil
- 0.5 cup fresh dill (chopped)
- 1 lemon (medium, juiced)
- 1.5 teaspoon salt
- 0.75 teaspoon black pepper
Instructions
- Place 2 pounds halved baby red potatoes in a large pot of salted water, bring to a boil, and cook for 12 minutes until tender. Drain and toss with 2 tablespoons butter and 1/4 cup chopped fresh dill.
- In a bowl, mix 2 cans drained chopped pickled beets with 1 small diced red onion, 1 tablespoon lemon juice, and 1/4 teaspoon salt; set beet salad aside.
- Season 2 pounds trout fillets with 1 1/4 teaspoons salt and 3/4 teaspoon black pepper.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a skillet over medium-high heat. Sear trout skin-side down for 3 minutes, flip, and cook 2 minutes more. Drizzle with remaining lemon juice.
- Serve seared trout sprinkled with remaining 1/4 cup fresh dill, accompanied by dill baby potatoes and chilled beet salad.
Notes
Pat fish fillets dry with paper towels before searing to ensure a crispy golden skin.
Nutrition (per serving)
- Calories: 360
- Protein: 30 g
- Carbohydrates: 26 g
- Fat: 16 g
- Fiber: 4 g
- Sodium: 620 mg
- Saturated Fat: 5 g
- Sugar: 8 g
- Cholesterol: 75 mg