Pan-Seared Rainbow Trout with Creamy Lemon-Dill Sauce and Garlic Herb Vegetables

This restaurant-quality dish brings together crispy pan-seared rainbow trout with a bright and creamy lemon-dill sauce. The fish is served atop a bed of tender fingerling potatoes, green beans and peppery radishes, all sautéed in garlic herb butter for a rich, savory finish.

Golden garlic toast on the side is perfect for soaking up every last drop of the sauce. Ready in just 20 minutes, this meal is ideal for a quick yet impressive weeknight dinner.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve potatoes lengthwise (quarter any larger ones) and place in a medium microwave-safe bowl. Season with a pinch of salt, cover with plastic wrap and microwave until tender, 5-6 minutes. Meanwhile, trim green beans if needed, trim and quarter radishes, quarter the lemon and finely chop the dill fronds.
2. Pat the rainbow trout dry with paper towels. Season the flesh sides with half the garlic powder, salt and pepper. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the trout skin-side down and cook until the skin is crispy, 4-5 minutes. Flip and cook until opaque and cooked through, 2-3 minutes more. Transfer to a plate and keep warm.
3. In the same pan (off heat), stir in sour cream, 1 tablespoon water, juice from one lemon wedge and as much chopped dill as you like. If the sauce seems too thick, add a splash of water. Set aside.
4. Meanwhile, heat a drizzle of oil in a second large pan over medium-high heat. Add the green beans, radishes, cooked potatoes, remaining garlic powder, salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Turn off heat and stir in half the garlic herb butter until melted.
5. Halve the baguette lengthwise and toast until golden. Spread the cut sides with the remaining garlic herb butter.
6. Divide the vegetables among shallow bowls. Top with the trout and drizzle with the lemon-dill sauce. Serve with the garlic herb toast and any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, barramundi, sea bass or any firm white fish works well as a substitute for rainbow trout.

How do I prevent the sauce from curdling?

Make sure to stir the sour cream into the pan off the heat and add a little water to thin it out. Avoid boiling the sauce after adding the sour cream.

Can I make this recipe dairy-free?

You can use dairy-free sour cream and a vegan butter alternative. The garlic herb butter can be replaced with a mixture of olive oil, garlic and dried herbs.