Past Recipes
Pan-Seared Trout

Pan-Seared Trout with Roasted Potatoes and Sautéed Escarole

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We’ll get straight to the point: We’ve got two new culinary obsessions we’re dying to share with you. One is ruby red rainbow trout—its beautiful color and delicate flavor are suited to just about any preparation, like pan-searing and smothering it in a lemon butter sauce. But the real star here is the escarole, a late-fall lettuce. After a recent trip to a local Italian restaurant, our culinary team fell in love with a tender, garlicky escarole dish, whose mild bitterness perfectly complements the buttery trout in this recipe.
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

Ingredients & Equipment

What we send

  • shallot
    • 1
    • shallot
  • garlic
    • 2 cloves
    • garlic
  • lemon
    • 1
    • lemon
  • escarole
    • 10 ounces
    • escarole
  • fingerling potatoes
    • 10 ounces
    • fingerling potatoes
  • ruby red trout
    • 12 ounces
    • ruby red trout
  • vegetable stock
    • 8 ounces
    • vegetable stock
  • unsalted butter
    • 1 packet
    • unsalted butter

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 2 12" large pans

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Peel shallot and thinly slice into rings. Using the flat side of a knife or a heavy pan, smash whole garlic cloves. Halve lemon. Rinse escarole, trim and discard root end, then cut leaves crosswise into 1-inch pieces, discarding any tough ribs. Rinse potatoes and halve lengthwise. Pat trout dry with paper towel.

  2. Roast Potatoes

    Roast Potatoes

    On a foil-lined baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Arrange cut-side down in a single layer and roast until tender and golden brown, 18-20 minutes.

  3. Infuse Garlic Oil

    Infuse Garlic Oil

    While potatoes roast, heat 2 tablespoons olive oil in a large pan over medium-low heat. When oil is shimmering, add smashed garlic and sauté, stirring occasionally, until very soft and lightly browned, 4-5 minutes. 

  4. Sauté Escarole

    Sauté Escarole

    Increase heat under pan with garlic to medium, then add shallot. Cook, stirring, until softened, 1-2 minutes. Increase heat to medium high, add escarole, and sauté until wilted, 1-2 minutes. Season with ¼ teaspoon salt and pepper and remove pan from heat. Add juice of ½ lemon and stir to combine. Remove and discard garlic, if desired. Using a slotted spoon, transfer escarole to serving plates, reserving oil in pan to make sauce.

  5. Sear Trout

    Sear Trout

    Heat 1½ tablespoons olive oil in a separate large pan over medium-high heat. Season trout all over with ½ teaspoon salt and pepper as desired. When oil is shimmering, add trout skin-side down and sear, pressing down with a spatula, until skin is crisp and brown, 4-5 minutes. Flip and sear until fish is opaque and flakes easily with a fork, about 3 minutes more. Transfer to plates with escarole, skin-side up.

  6. Make Sauce and Plate Trout

    Make Sauce and Plate Trout

    Return pan from escarole to medium-high heat and add vegetable stock and 1 squeeze lemon juice. Bring to a boil and cook, stirring, until liquid is reduced by about ⅔, 3-4 minutes. Remove pan from heat, stir in butter to melt, and season with a pinch salt. Divide roasted potatoes between plates with sautéed escarole and trout, spoon pan sauce over fish, and dig in!

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