Lunch

Pan-Seared Trout with Charred Hazelnut Butter, Roasted Fingerling Potatoes & Crispy Sage

Name: Pan-Seared Trout with Charred Hazelnut Butter, Roasted Fingerling Potatoes & Crispy Sage
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 trout fillets (6 oz each), skin on, patted dry; 8 oz fingerling potatoes, halved lengthwise; 4 tbsp unsalted butter, divided; 3 tbsp hazelnuts, roughly chopped; 8–10 fresh sage leaves; 3 tbsp extra-virgin olive oil, divided; 2 garlic cloves, thinly sliced; zest of 1 lemon, reserved; 2 tbsp fresh lemon juice; fleur de sel & white pepper to taste; 1 tsp red pepper flakes; 1 tbsp aged sherry or red wine vinegar

A browned, nutty butter infused with toasted hazelnuts and sage crowns a perfectly seared trout fillet, served alongside roasted fingerling potatoes kissed with charred sage oil. Elegant without fuss—the kind of lunch that feels like a refinement of familiar technique.

836calper serving 41gprotein 25gcarbs 65gfat 12min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this