19 Delicious Sea Trout Recipes for Every Occasion

Perfectly versatile and wonderfully flavorful, sea trout is a fantastic choice for any meal, whether you’re whipping up a quick weeknight dinner or hosting a special gathering. Our roundup of 19 delicious sea trout recipes offers something for every occasion, from light and zesty dishes to rich, comforting favorites. Dive in and discover your next go-to recipe that’ll make sea trout a star on your table!

Grilled Sea Trout with Lemon Butter Sauce

Grilled sea trout is a summer favorite that’s both light and satisfying. You’ll love how the lemon butter sauce adds a bright, creamy finish to the flaky fish.

Ingredients

• For the trout:
  • 2 sea trout fillets (about 6 oz each)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the lemon butter sauce:
  • 4 tbsp unsalted butter
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Brush both sides of the trout fillets with olive oil and season with salt and pepper.
3. Place the fillets on the grill, skin-side down. Grill for 4 minutes without moving them to get a good sear.
4. Carefully flip the fillets and grill for another 3 minutes, or until the fish flakes easily with a fork.
5. While the fish is grilling, melt the butter in a small saucepan over low heat.
6. Stir in the lemon juice, lemon zest, and salt into the melted butter. Keep warm until ready to serve.
7. Remove the trout from the grill and drizzle with the lemon butter sauce.

Enjoy the contrast of the crispy skin against the tender, moist flesh of the trout. The lemon butter sauce is the perfect tangy complement, making this dish a hit at any outdoor gathering.

Pan-Seared Sea Trout with Garlic and Herbs

Over the weekend, I stumbled upon this incredibly simple yet flavorful dish that’s perfect for a quick dinner. You’ll love how the garlic and herbs bring out the natural sweetness of the sea trout.

Ingredients

• For the trout:
  • 2 sea trout fillets (about 6 oz each)
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the garlic and herb mix:
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme leaves
  • 1 tbsp butter

Instructions

1. Pat the sea trout fillets dry with paper towels to ensure a good sear.
2. Season both sides of the fillets with salt and pepper.
3. Heat olive oil in a non-stick skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the fillets skin-side down in the skillet. Cook for 4 minutes without moving to get a crispy skin.
5. Flip the fillets and cook for another 3 minutes on the other side. Tip: The fish is done when it flakes easily with a fork.
6. Remove the fillets from the skillet and set aside on a warm plate.
7. In the same skillet, reduce heat to medium and add butter, garlic, parsley, and thyme. Sauté for 1 minute until fragrant. Tip: Be careful not to burn the garlic.
8. Pour the garlic and herb butter over the fillets. Tip: For an extra zing, a squeeze of lemon juice works wonders.

This dish delivers a perfect balance of crispy skin and tender, flaky fish, with the garlic and herbs adding a fragrant depth. Try serving it over a bed of quinoa or with roasted vegetables for a complete meal.

Sea Trout en Papillote with Vegetables

Alright, let’s dive into making something that’s not only delicious but also a breeze to clean up after. Sea Trout en Papillote with Vegetables is your ticket to a flavorful, healthy meal that feels a bit fancy without the fuss.

Ingredients

• For the fish:
  • 2 sea trout fillets (about 6 oz each)
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the vegetables:
  • 1 cup sliced zucchini
  • 1 cup sliced yellow squash
  • 1/2 cup cherry tomatoes, halved
  • 2 tbsp lemon juice
  • 1 tbsp chopped fresh dill

Instructions

1. Preheat your oven to 375°F (190°C). This ensures everything cooks evenly.
2. Cut two large pieces of parchment paper, about 12×16 inches each. They’ll be your pouches.
3. Place the zucchini, yellow squash, and cherry tomatoes in the center of each parchment piece. Tip: Evenly distribute the veggies for uniform cooking.
4. Drizzle the vegetables with lemon juice and sprinkle with dill. This adds a fresh, zesty flavor.
5. Season the sea trout fillets with salt and pepper, then place them on top of the vegetables.
6. Drizzle the fillets with olive oil. Tip: A little oil goes a long way in keeping the fish moist.
7. Fold the parchment paper over the fish and vegetables, then crimp the edges tightly to seal. Tip: A tight seal traps steam, cooking the fish perfectly.
8. Bake for 15-20 minutes, or until the fish flakes easily with a fork.

Light, flaky sea trout paired with tender, lemony vegetables makes this dish a winner. Try serving it straight from the parchment for a fun, interactive meal.

Smoked Sea Trout Pâté

Ready to whip up something that’ll impress at your next brunch? This smoked sea trout pâté is creamy, smoky, and just the right amount of fancy without being fussy.

Ingredients

• For the pâté:
  • 8 oz smoked sea trout, skin removed
  • 1/2 cup cream cheese, softened
  • 1/4 cup sour cream
  • 1 tbsp lemon juice
  • 1 tsp horseradish
  • 1/4 tsp black pepper
• For serving:
  • 1 baguette, sliced and toasted
  • 1/4 cup capers
  • Fresh dill for garnish

Instructions

1. Flake the smoked sea trout into a medium bowl, checking for any remaining bones.
2. Add the cream cheese, sour cream, lemon juice, horseradish, and black pepper to the bowl with the trout.
3. Mix everything together until well combined and creamy. Tip: For a smoother pâté, pulse the mixture in a food processor a few times.
4. Transfer the pâté to a serving bowl and chill in the refrigerator for at least 1 hour to let the flavors meld.
5. While the pâté chills, slice the baguette into 1/4-inch thick slices and toast at 350°F for 5-7 minutes until golden. Tip: Keep an eye on the toasts to prevent burning.
6. Serve the pâté chilled with the toasted baguette slices, capers, and a sprinkle of fresh dill. Tip: For an extra touch, drizzle with a little olive oil before serving.

Flaky, creamy, and with a hint of tang, this pâté pairs perfectly with the crunch of toasted baguette. Try it with a slice of cucumber for a refreshing twist.

Sea Trout Ceviche with Lime and Chili

Believe it or not, you can whip up this refreshing Sea Trout Ceviche with Lime and Chili in no time. It’s perfect for those hot summer days when you crave something light yet bursting with flavor.

Ingredients

• For the ceviche:
  • 1 lb fresh sea trout, skin removed, diced into 1/2-inch pieces
  • 1/2 cup freshly squeezed lime juice
  • 1/2 tsp salt
• For the garnish:
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, seeds removed, finely diced
  • 1/4 cup cilantro, chopped
  • 1 avocado, diced

Instructions

1. In a large glass bowl, combine the diced sea trout, lime juice, and salt. Make sure the fish is fully submerged in the lime juice.
2. Cover the bowl with plastic wrap and refrigerate for 20 minutes. The acid from the lime juice will ‘cook’ the fish, turning it opaque.
3. While the fish is marinating, prepare the garnish by combining the red onion, jalapeño, cilantro, and avocado in a small bowl.
4. After 20 minutes, remove the fish from the refrigerator and drain off the excess lime juice.
5. Gently fold in the garnish mixture until everything is evenly distributed.
6. Serve immediately with tortilla chips or on a bed of lettuce for a lighter option.

Enjoy the vibrant flavors and textures of this ceviche—the creaminess of the avocado pairs beautifully with the tangy lime and the slight heat from the jalapeño. It’s a dish that’s as pleasing to the eye as it is to the palate.

Baked Sea Trout with Almond Crust

Alright, let’s dive into making this Baked Sea Trout with Almond Crust—it’s simpler than you think and packs a flavorful punch. You’ll love how the crunchy almond topping contrasts with the tender fish inside.

Ingredients

• For the trout:
  • 1 sea trout fillet (about 1.5 lbs)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the almond crust:
  • 1/2 cup sliced almonds
  • 2 tbsp melted butter
  • 1 tbsp chopped parsley
  • 1 tsp lemon zest

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the sea trout fillet on the prepared baking sheet. Drizzle with olive oil and season evenly with salt and black pepper.
3. In a small bowl, mix together the sliced almonds, melted butter, parsley, and lemon zest until the almonds are well coated.
4. Spread the almond mixture evenly over the top of the trout fillet, pressing lightly to adhere.
5. Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and the almond crust is golden brown.
6. Let the trout rest for 5 minutes before serving to allow the juices to redistribute.

Mmm, the almond crust adds a delightful crunch, while the sea trout stays moist and flaky. Try serving it over a bed of quinoa or with a side of roasted asparagus for a complete meal.

Sea Trout Tartare with Avocado

So, you’re looking to impress with a dish that’s as fresh as it is flavorful? Sea trout tartare with avocado is your go-to. It’s light, zesty, and perfect for those warm summer evenings when you want something quick yet sophisticated.

Ingredients

• For the tartare:
  • 1 lb fresh sea trout, skin removed, finely diced
  • 1 ripe avocado, diced
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • Salt to taste
• For serving:
  • 1 baguette, sliced and toasted
  • Extra cilantro leaves for garnish

Instructions

1. In a large bowl, combine the diced sea trout, avocado, lime juice, olive oil, red onion, and cilantro. Gently mix to avoid mashing the avocado.
2. Season the mixture with salt, starting with 1/4 tsp and adjusting to your preference. Remember, the lime juice already adds a bit of tang, so taste as you go.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together. This step is crucial for enhancing the taste.
4. While the tartare chills, slice the baguette into 1/2-inch thick pieces and toast them until golden brown. This will give your dish a nice crunch.
5. Once chilled, give the tartare a final stir and adjust the seasoning if necessary.
6. Serve the tartare on the toasted baguette slices, garnished with extra cilantro leaves for a pop of color.

Mmm, the creamy avocado pairs perfectly with the delicate sea trout, while the lime adds a refreshing zing. Try serving it with a chilled glass of white wine for an extra touch of elegance.

Sea Trout and Shrimp Kebabs

Now, imagine you’re by the grill, the sun’s setting, and you’ve got these Sea Trout and Shrimp Kebabs ready to go. They’re the perfect mix of smoky, sweet, and a little spicy—ideal for those summer nights when you want something light but packed with flavor.

Ingredients

• For the kebabs:
  • 1 lb sea trout, cut into 1-inch cubes
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 lemon, juiced
  • 8 wooden skewers, soaked in water for 30 minutes
• For the glaze:
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp minced garlic

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a large bowl, mix the sea trout and shrimp with olive oil, salt, black pepper, paprika, cayenne pepper, and lemon juice. Let it marinate for 15 minutes.
3. Thread the marinated sea trout and shrimp onto the soaked skewers, alternating between the two.
4. Place the kebabs on the grill. Cook for 4 minutes on one side, then flip.
5. While the kebabs are cooking, mix honey, soy sauce, and minced garlic in a small bowl for the glaze.
6. After flipping, brush the kebabs with the glaze. Cook for another 4 minutes, or until the seafood is opaque and firm.
7. Remove from the grill and let rest for 2 minutes before serving.

Lightly charred with a sticky-sweet glaze, these kebabs are a hit. Serve them over a bed of cilantro lime rice or with a side of grilled veggies for a complete meal that screams summer.

Sea Trout Chowder with Corn and Potatoes

Under the summer sun, there’s nothing quite like a bowl of hearty Sea Trout Chowder with Corn and Potatoes to hit the spot. You’ll love how the fresh flavors come together in this comforting dish.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the chowder:
  • 1 lb sea trout fillets, skin removed and cut into chunks
  • 2 cups potatoes, diced
  • 1 cup corn kernels (fresh or frozen)
  • 4 cups fish or vegetable stock
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Tip: Don’t rush the onions; letting them cook slowly brings out their sweetness.
4. Stir in the potatoes and corn, cooking for another 3 minutes to slightly soften.
5. Pour in the stock, bringing the mixture to a boil. Then, reduce heat to simmer for 10 minutes, or until potatoes are tender.
6. Gently add the sea trout chunks, simmering for 5 minutes. The fish should flake easily with a fork when done.
7. Tip: Overcooking the fish can make it tough, so keep an eye on it.
8. Stir in the heavy cream, salt, and pepper, heating through for 2 minutes.
9. Tip: For a thicker chowder, mash a few potatoes against the side of the pot before adding the cream.

Now, this chowder is creamy with chunks of tender fish and sweet corn. Serve it with crusty bread for dipping, or top with fresh herbs for a pop of color.

Sea Trout Fillet with Mango Salsa

You’re going to love this Sea Trout Fillet with Mango Salsa—it’s fresh, flavorful, and surprisingly simple to make. Perfect for those summer evenings when you want something light yet satisfying.

Ingredients

• For the Sea Trout Fillet:
  • 2 sea trout fillets (about 6 oz each)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the Mango Salsa:
  • 1 ripe mango, diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the sea trout fillets dry with paper towels to ensure a nice sear.
3. Brush both sides of the fillets with olive oil and season with salt and black pepper.
4. Heat a skillet over medium-high heat. Once hot, add the fillets skin-side down. Cook for 3 minutes without moving them to get a crispy skin.
5. Flip the fillets and transfer the skillet to the preheated oven. Bake for 5-7 minutes, or until the fish flakes easily with a fork.
6. While the fish cooks, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well to make the salsa.
7. Remove the fish from the oven and let it rest for 2 minutes before serving.
8. Top each fillet with a generous spoonful of mango salsa.

Bright and zesty, the mango salsa adds a sweet and spicy contrast to the buttery sea trout. Serve it over a bed of quinoa or with a side of grilled vegetables for a complete meal.

Sea Trout Risotto with Peas and Mint

Perfect for those evenings when you’re craving something creamy yet refreshing, this sea trout risotto combines the richness of the fish with the brightness of peas and mint. You’ll love how the flavors come together in this comforting dish.

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 4 cups chicken stock, kept warm
  • 1/2 cup dry white wine
  • 1 small onion, finely chopped
  • 2 tbsp olive oil
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
• For the sea trout and peas:
  • 1 lb sea trout fillet, skin removed and cut into chunks
  • 1 cup fresh peas
  • 1/4 cup fresh mint leaves, chopped
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the Arborio rice to the pan. Stir to coat the rice with oil and toast slightly for 2 minutes.
3. Pour in the white wine. Stir continuously until the wine is fully absorbed.
4. Begin adding the warm chicken stock one ladle at a time, stirring frequently. Wait until each ladle is almost fully absorbed before adding the next. This process should take about 18-20 minutes.
5. While the risotto cooks, season the sea trout chunks with salt and pepper. In a separate pan, quickly sear the trout over medium-high heat for 2 minutes per side. Set aside.
6. Add the peas to the risotto in the last 5 minutes of cooking.
7. Once the risotto is creamy and the rice is al dente, remove from heat. Stir in the Parmesan cheese and butter until melted.
8. Gently fold in the seared sea trout, mint leaves, and lemon juice. Adjust seasoning if necessary.

You’ll notice the risotto is luxuriously creamy with pops of sweetness from the peas and a fresh kick from the mint. Serve it with an extra sprinkle of Parmesan on top for that perfect finish.

Sea Trout with Coconut Milk and Curry

Feeling like you need a splash of tropical flavors in your life? This sea trout with coconut milk and curry is your ticket to a quick, flavorful escape. It’s creamy, a little spicy, and totally satisfying.

Ingredients

• For the sauce:
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp curry powder
  • 1 tbsp olive oil
• For the fish:
  • 2 sea trout fillets (about 6 oz each)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Season sea trout fillets with salt and pepper on both sides.
3. Place fillets in the skillet, skin-side down. Cook for 4 minutes until the skin is crispy.
4. Flip the fillets carefully. Cook for another 3 minutes until the fish is opaque. Remove from skillet and set aside.
5. In the same skillet, add coconut milk and curry powder. Whisk together and bring to a simmer over medium heat.
6. Return the trout fillets to the skillet, spooning the sauce over them. Simmer for 2 minutes to let the flavors meld.
7. Tip: Don’t overcrowd the skillet to ensure even cooking.
8. Tip: Use full-fat coconut milk for a richer sauce.
9. Tip: Adjust the curry powder to your spice preference.

How the creamy coconut milk balances the heat from the curry is just magic. Serve it over a bed of jasmine rice or with a side of steamed veggies for a complete meal.

Sea Trout Burgers with Dill Sauce

Deliciously fresh and easy to whip up, these sea trout burgers with dill sauce are your next summer favorite. You’ll love the light, flaky texture of the trout paired with the creamy, herby sauce.

Ingredients

• For the burgers:
  • 1 lb sea trout fillets, skin removed
  • 1/2 cup breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the dill sauce:
  • 1/2 cup sour cream
  • 2 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • 1/4 tsp salt

Instructions

1. In a large bowl, flake the sea trout fillets into small pieces using a fork.
2. Add breadcrumbs, beaten egg, mayonnaise, Dijon mustard, salt, and black pepper to the bowl. Mix gently until just combined. Tip: Overmixing can make the burgers tough.
3. Form the mixture into 4 equal-sized patties, about 1/2 inch thick.
4. Heat olive oil in a large skillet over medium heat. Once hot, add the patties and cook for 4 minutes on each side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
5. While the burgers cook, prepare the dill sauce by combining sour cream, fresh dill, lemon juice, and salt in a small bowl. Stir well. Tip: Let the sauce sit for a few minutes to allow the flavors to meld.
6. Serve the burgers on buns with the dill sauce and your favorite toppings.

Absolutely perfect for a quick dinner or a weekend barbecue, these burgers offer a delightful crunch outside with a tender, flavorful inside. Try serving them on toasted brioche buns with a slice of avocado for an extra touch of luxury.

Sea Trout Salad with Orange and Fennel

Summer’s here, and you’re probably craving something light, refreshing, and packed with flavor. This sea trout salad with orange and fennel is just the ticket, combining the richness of the fish with the bright, citrusy notes of orange and the crisp, anise-like taste of fennel.

Ingredients

• For the salad:
  • 1 lb sea trout fillet, skin on
  • 2 oranges, peeled and segmented
  • 1 fennel bulb, thinly sliced
  • 4 cups mixed greens
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp orange juice
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. Place the sea trout fillet skin-side down on the prepared baking sheet. Season with salt and pepper. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
3. While the fish is baking, whisk together the olive oil, orange juice, honey, salt, and pepper in a small bowl to make the dressing.
4. In a large bowl, combine the mixed greens, orange segments, and sliced fennel. Drizzle with the dressing and toss gently to coat.
5. Once the fish is done, let it cool for a few minutes, then flake it into large pieces, discarding the skin.
6. Top the salad with the flaked sea trout. Serve immediately.

Great for a light lunch or dinner, this salad offers a delightful contrast between the tender, flaky fish and the crisp, fresh vegetables. The orange and fennel add a sweet, aromatic depth that makes every bite interesting. Try serving it with a slice of crusty bread to soak up the extra dressing.

Sea Trout Sushi Rolls

Ready to dive into making some Sea Trout Sushi Rolls? You’re in for a treat with this fresh, flavorful dish that’s perfect for a light lunch or a fancy dinner appetizer.

Ingredients

• For the sushi rice:
  • 1 cup sushi rice
  • 1 1/4 cups water
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
• For the filling:
  • 8 oz fresh sea trout, thinly sliced
  • 1 avocado, sliced
  • 1/2 cucumber, julienned
• For assembly:
  • 4 sheets nori
  • 1 tbsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear.
2. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
3. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
4. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
5. Lay a nori sheet on a bamboo mat, shiny side down.
6. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Tip: Wet your hands to prevent sticking.
7. Arrange the sea trout, avocado, and cucumber in a line at the bottom edge of the rice.
8. Roll the sushi tightly using the bamboo mat, pressing gently as you go.
9. Sprinkle sesame seeds on the roll and slice into 8 pieces with a sharp knife. Tip: Wipe the knife between cuts for clean slices.

Mmm, these Sea Trout Sushi Rolls are a delight with their creamy avocado, crisp cucumber, and buttery sea trout. Serve them with a side of soy sauce and pickled ginger for an extra kick.

Sea Trout with Roasted Beetroot and Horseradish Cream

Today’s the perfect day to try something a bit fancy but totally doable at home. You’ll love how the sea trout’s richness pairs with the earthy beetroot and a kick of horseradish cream.

Ingredients

• For the sea trout:
  • 2 sea trout fillets, skin on (about 6 oz each)
  • 1 tbsp olive oil
  • Salt and pepper
• For the roasted beetroot:
  • 2 medium beetroots, peeled and diced
  • 1 tbsp olive oil
  • Salt and pepper
• For the horseradish cream:
  • 1/2 cup sour cream
  • 1 tbsp prepared horseradish
  • 1 tsp lemon juice
  • Salt to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced beetroots with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized.
3. While the beetroots roast, mix the sour cream, horseradish, lemon juice, and a pinch of salt in a small bowl. Set aside in the fridge.
4. Heat 1 tbsp olive oil in a skillet over medium-high heat. Season the sea trout fillets with salt and pepper, skin side down.
5. Cook the trout for 4 minutes on the skin side until crispy, then flip and cook for another 2 minutes. The flesh should flake easily when done.
6. Serve the trout on a bed of roasted beetroot with a dollop of horseradish cream on top.

You’ll get a beautiful contrast of textures—crispy skin, tender fish, and soft beetroot. The horseradish cream adds a refreshing zing that ties everything together. Try garnishing with fresh dill for an extra pop of color and flavor.

Sea Trout Pasta with Cherry Tomatoes and Basil

Believe it or not, this sea trout pasta is as easy to make as it is delicious. You’ll love how the fresh basil and cherry tomatoes brighten up the dish.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/2 tsp red pepper flakes
  • 1/4 cup white wine
  • 1/2 cup pasta water
• For the sea trout:
  • 2 sea trout fillets, skin on
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
• To finish:
  • 1/4 cup fresh basil, chopped
  • 1/4 cup parmesan cheese, grated

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp salt and the spaghetti. Cook according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
3. Add the cherry tomatoes and red pepper flakes to the skillet. Cook for 2 minutes, stirring occasionally, until the tomatoes start to soften.
4. Pour in the white wine and let it simmer for 1 minute to reduce slightly.
5. Season the sea trout fillets with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a separate skillet over medium-high heat. Place the fillets skin-side down and cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2 minutes.
6. Add the drained spaghetti to the tomato sauce. Toss to combine, adding the reserved pasta water as needed to loosen the sauce.
7. Divide the pasta between plates. Top each with a sea trout fillet, skin-side up. Sprinkle with fresh basil and parmesan cheese.

Zesty and fresh, this dish is a perfect balance of flavors and textures. Serve it with a crisp white wine for an extra touch of elegance.

Sea Trout Pie with Leeks and Potatoes

Craving something cozy yet elegant for dinner? This sea trout pie with leeks and potatoes is your answer. It’s hearty, flavorful, and surprisingly simple to whip up.

Ingredients

• For the filling:
  • 1 lb sea trout fillets, skin removed
  • 2 cups leeks, thinly sliced
  • 2 cups potatoes, diced
  • 1 cup heavy cream
  • 1 tbsp butter
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the crust:
  • 2 cups all-purpose flour
  • 1/2 cup cold butter, cubed
  • 1/4 cup ice water
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt 1 tbsp butter over medium heat. Add 2 cups leeks and sauté until soft, about 5 minutes.
3. Add 2 cups diced potatoes to the skillet. Cook for another 5 minutes, stirring occasionally.
4. Place 1 lb sea trout fillets on top of the leeks and potatoes. Pour 1 cup heavy cream over the fish. Season with 1 tsp salt and 1/2 tsp black pepper. Simmer for 10 minutes.
5. While the filling simmers, make the crust. In a bowl, mix 2 cups all-purpose flour with 1/2 tsp salt. Cut in 1/2 cup cold butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together.
6. Roll out the dough on a floured surface to fit your pie dish. Place the dough over the filling, trimming any excess. Cut a few slits in the top to vent.
7. Bake for 30 minutes, or until the crust is golden brown.

Rich and creamy, this pie is a delightful mix of tender fish and soft potatoes, all wrapped in a flaky crust. Serve it with a side of steamed greens for a complete meal.

Sea Trout with Quinoa and Roasted Vegetables

Unbelievably simple yet impressively gourmet, this sea trout with quinoa and roasted vegetables is your ticket to a healthy, flavorful dinner. You’ll love how the crispy skin of the trout pairs with the nutty quinoa and sweet, caramelized veggies.

Ingredients

• For the sea trout:
  • 2 sea trout fillets (6 oz each)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the quinoa:
  • 1 cup quinoa
  • 2 cups water
  • 1/2 tsp salt
• For the roasted vegetables:
  • 2 cups mixed vegetables (carrots, bell peppers, zucchini), chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to get it ready for roasting the vegetables.
2. Rinse the quinoa under cold water for about 30 seconds to remove any bitterness, then drain.
3. In a medium saucepan, combine the quinoa, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. While the quinoa cooks, toss the chopped vegetables with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet in a single layer.
5. Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through, until they’re tender and slightly charred. Tip: Don’t overcrowd the pan to ensure even roasting.
6. Heat 1 tbsp olive oil in a skillet over medium-high heat. Season the trout fillets with 1/2 tsp salt and 1/4 tsp black pepper.
7. Place the fillets skin-side down in the skillet. Cook for 4 minutes without moving to get the skin crispy. Flip and cook for another 3 minutes. Tip: The fish is done when it flakes easily with a fork.
8. Fluff the quinoa with a fork and divide it between two plates. Top with the roasted vegetables and a sea trout fillet.

Crunchy, tender, and bursting with flavors, this dish is a delight. Try serving it with a squeeze of lemon for an extra zing that ties all the flavors together beautifully.

Conclusion

Unquestionably, this roundup of 19 sea trout recipes offers something for every taste and occasion, from quick weeknight dinners to elegant weekend feasts. We hope these dishes inspire your next culinary adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!