Pan-Seared Trout with Creamy Ranch Sauce and Roasted Vegetables

This pan-seared trout recipe is all about big flavor with minimal effort. The fish gets a generous coating of ranch spice for a herby, tangy crust, then cooks up golden and crispy in a hot pan. Meanwhile, carrots and green beans roast in the oven until tender and lightly caramelized.

The real star is the quick pan sauce: garlic, cream cheese, sour cream and a touch of lemon zest come together in minutes to create a creamy, savory finish. Spoon it over the trout and serve with the roasted veggies for a satisfying meal that’s ready in a flash.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces (halve carrots lengthwise if they’re large). Trim green beans if needed. Peel and mince or grate garlic. Zest and quarter lemon.
2. Toss carrots on one side of a baking sheet with 1 tsp Ranch Spice (2 tsp for 4 servings), a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes (you’ll add green beans later).
3. Meanwhile, pat trout dry with paper towels; season all over with remaining Ranch Spice, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add trout and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer trout to a cutting board to rest. Wipe out pan.
4. Once carrots have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on opposite side of sheet with a drizzle of oil, salt and pepper. Return sheet to top rack and roast until carrots are browned and green beans are tender, 12-15 minutes more.
5. Heat a drizzle of oil in pan used for trout over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Whisk in stock concentrate, cream cheese, a squeeze of lemon juice and ⅓ cup water (½ cup for 4 servings). Cook, whisking, until thickened, 2-3 minutes. Remove pan from heat. Whisk in sour cream, 1 TBSP butter (2 TBSP for 4) and a pinch of lemon zest until butter is melted and sauce is combined. Taste and season with salt and pepper.
6. Slice trout crosswise. Divide trout, carrots and green beans between plates. Spoon sauce over trout. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of trout?

Yes, salmon or tilapia work well as substitutes. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

Can I make this dairy-free?

You can substitute the sour cream and cream cheese with dairy-free alternatives and use oil instead of butter.