Pan-Seared Trout with Creamy Dijon Dill Sauce, Roasted Potatoes and Broccoli

This dish is all about the sauce-a creamy, herbaceous blend of Dijon mustard, fresh dill and sour cream that elevates simple pan-seared trout into something truly special. Paired with crispy roasted potatoes and tender broccoli, it’s a complete meal that feels indulgent yet comes together in under 30 minutes.

Perfect for a busy weeknight or a casual dinner party, this recipe is sure to impress. The sauce comes together in the same pan used for the fish, picking up all those delicious browned bits for maximum flavor.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in top and middle positions. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size florets if needed. Finely chop dill fronds.
2. On a baking sheet, toss potatoes with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes.
3. Meanwhile, pat trout dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium heat. Place trout skin-side down and cook until skin is crisp, 5-6 minutes. Flip and cook until opaque and cooked through, 4-6 minutes more. Transfer to a plate to rest.
4. While trout cooks, toss broccoli on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on middle rack until tender, 12-15 minutes.
5. After removing trout, discard any excess oil from the pan but keep browned bits. Return pan to medium heat and stir in chicken stock concentrate, 2 tablespoons water and as much chopped dill and Dijon mustard as you like. Remove from heat; stir in sour cream and 1 tablespoon butter until smooth. Season with salt and pepper. If sauce is too thick, add water 1 teaspoon at a time until drizzling consistency.
6. Divide roasted potatoes and broccoli between plates. Top with trout (skin side up) and drizzle generously with creamy Dijon dill sauce. Garnish with remaining chopped dill if desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different fish instead of trout?

Yes, salmon or any firm white fish like cod or halibut work well. Adjust cooking time as needed.

Can I make this recipe dairy-free?

You can substitute the sour cream with a dairy-free alternative and use vegan butter. The sauce may have a slightly different consistency.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.