Lemon-Herb Trout with Crispy Potatoes

Name: Lemon-Herb Trout with Crispy Potatoes
Total time: 30 min
Yield: 1 serving
Cuisine: International
Ingredients: 1 trout fillet (about 170 g / 6 oz), skin on; 180 g (6 oz) baby potatoes, halved; 1 tbsp olive oil, divided; 1 tsp butter; 1 small garlic clove, finely chopped; 1 tbsp chopped fresh dill; 1 tbsp chopped fresh parsley; 1/2 lemon; Salt and black pepper

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30 minTotal time

MediumDifficulty

560kcal / serving

Ingredients

For 1 serving

servings

1 trout fillet (about 170 g / 6 oz), skin on
180 g (6 oz) baby potatoes, halved
1 tbsp olive oil, divided
1 tsp butter
1 small garlic clove, finely chopped
1 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
1/2 lemon
Salt and black pepper

Ingredient substitutions

Trout A similarly sized arctic char fillet
Baby potatoes An equal weight of small waxy fingerling potatoes
Fresh dill Fresh chives, chopped
Butter An additional teaspoon of olive oil

Nutrition per serving

Estimated values for 1 serving, 560 kcal

Protein39 g

Carbohydrates34 g

Fat29 g

Fiber 4 g · Sugar 3 g · Sodium 520 mg

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A golden pan-seared trout fillet rests over crisp potatoes, finished with lemon, dill, and parsley. Bright, buttery flavors make a satisfying main dish for one.

Main Dish International

Steps

Boil the potatoes in salted water until a knife slips in easily, about 10–12 minutes. Drain and let them dry briefly.
Pat the trout dry and season both sides with salt and pepper. Zest the lemon and cut it into wedges.
Heat half the olive oil in a skillet over medium heat. Add the potatoes cut-side down and cook until deeply golden and crisp, about 5–7 minutes. Turn, add the garlic, and cook for 30 seconds. Transfer the potatoes to a plate.
Add the remaining oil to the skillet. Place the trout skin-side down and cook until the skin is crisp and the flesh is mostly opaque, about 4–5 minutes. Turn carefully and cook for 1–2 minutes, until it flakes easily.
Add the butter, lemon zest, dill, and parsley to the pan. Spoon the melted herb butter over the trout, then serve with the crispy potatoes and lemon wedges.

Tips for Lemon-Herb Trout with Crispy Potatoes

A wide, nonstick or well-seasoned skillet makes it easier to keep the delicate fillet intact.
Look for opaque flesh that separates into moist flakes; dry, chalky-looking flakes suggest it has cooked too long.
For an easy serving idea, add a handful of baby spinach or a simple green salad alongside.

Drink pairing

A dry, mineral-driven Sauvignon Blanc
Its citrus and herbal notes complement the lemon-dill trout while its freshness balances the buttery fish and crisp potatoes.

0% option: Sparkling water with lemon and a sprig of dill