Pan Trout Recipe

Preheat oven to 420°F (215°C). Toss halved baby potatoes with 1 tbsp olive oil, smashed garlic clove, thyme or rosemary, ½ tsp kosher salt and ¼ tsp black pepper on a rimmed sheet pan. Roast cut-side down for 20–25 minutes until golden and tender. Keep warm.

While potatoes roast, toss bread cubes with 1 tbsp olive oil, ¼ tsp garlic powder and ¼ tsp salt. Spread in a single layer on a small sheet pan and toast in the oven for 8–10 minutes, tossing once, until crisp and golden. Remove and set aside.

Preheat a grill pan or outdoor grill to medium-high. Brush romaine halves and okra with 2 tbsp olive oil and season with ½ tsp salt and ¼ tsp pepper.

Grill romaine cut-side down for 1–2 minutes until char marks form but leaves remain crisp; remove and keep warm. Grill okra 2–3 minutes per side until slightly charred and tender. Set aside.

Pat trout fillets very dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp black pepper (split between fillets) and lightly dredge both sides in flour, shaking off excess.

In a large skillet (preferably stainless steel or cast iron) heat 1 tbsp neutral oil over medium-high until shimmering. Add trout skin-side down and cook undisturbed 3–4 minutes until skin is crisp and the fish releases easily. Flip carefully and cook 1–2 minutes more until just cooked through (internal temp ~125–130°F/52–54°C). Transfer fish to a warm plate and tent with foil.

Wipe skillet briefly and return to medium heat. Add 8 tbsp unsalted butter and cook, swirling frequently, until the milk solids turn golden brown and smell nutty (3–5 minutes). Watch closely to avoid burning.

Lower heat to medium-low, add minced shallot and garlic and sauté 30–45 seconds until fragrant (do not brown). Stir in 2 tbsp lemon juice and 2 tbsp chopped parsley. Taste and season with a pinch of salt and pepper. Remove from heat to prevent the butter from darkening further.

Spoon a few tablespoons of the brown meunière butter over the rested trout fillets just before plating.

In a small saucepan over medium heat, add 1 tbsp white wine and scrape any browned bits from the trout pan if desired. Reduce by half (about 1 minute). Whisk in 2 tbsp Dijon mustard, 2 tbsp chopped capers, and 2 tbsp heavy cream. Bring to a gentle simmer for 1 minute to thicken slightly.

Swirl in 1 tbsp cold unsalted butter off the heat to gloss the sauce. Season with ¼ tsp salt and ¼ tsp black pepper. Keep warm.

Toss baby spinach lightly with a pinch of salt and a drizzle of olive oil or a squeeze of lemon (optional). Divide spinach among two plates along with roasted potatoes.

Place a grilled romaine half and several grilled okra pieces on each plate. Lay a trout fillet over the greens or beside the romaine.

Drizzle the sauce moutarde-caper over and around the trout (about 1–2 tbsp per plate). Spoon 1–2 tbsp brown meunière butter directly on each fillet for richness.

Scatter croutons over the spinach and garnish with extra chopped parsley, a few extra capers if desired, and lemon wedges. Serve immediately.