Pan-Seared Trout with Brown Butter Sage Sauce, Roasted Root Vegetables & Farro

Brown butter and sage form a classic European pairing that turns simple pan-seared trout into something restaurant-worthy. Crispy-skinned fillets rest over nutty farro and thyme-roasted root vegetables for a cozy, balanced dinner.

Serves 4

Estimate for one serving

• 710 cal
• 42g protein
• 52g carbs
• 37g fat
• 11g fiber

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Ingredients

• 4 fillets (6 oz each) skin-on trout fillets
• 4 medium, cut into 2-inch batons carrots
• 3 medium, cut into 2-inch batons parsnips
• 1 large, wedged red onion
• 3 tbsp olive oil
• 4 sprigs fresh thyme
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2.5 cups cooked farro
• 5 tbsp unsalted butter
• 12 fresh sage leaves
• 2 garlic cloves
• 1 lemon

Instructions

1. 1Preheat oven to 425°F. Toss carrots, parsnips, and onion wedges with olive oil, thyme, salt, and pepper on a sheet pan. Roast 22-25 minutes until caramelized, tossing halfway.
2. 2Season trout fillets with remaining salt and pepper. Heat olive oil in a large nonstick skillet over medium-high. Sear skin-side down 4 minutes until crisp, flip and cook 2-3 minutes more. Remove and keep warm.
3. 3In the same skillet, melt butter over medium heat. Add sage leaves and smashed garlic; cook 2-3 minutes until butter is nutty brown and sage is crisp. Remove from heat and squeeze in juice of half the lemon.
4. 4Warm farro if needed. Plate each serving with farro, roasted vegetables, a trout fillet, and spoon brown-butter sage sauce over the fish. Finish with fresh lemon wedges.