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Pan-Seared Trout with Creamed Mushrooms and Olive-Caper Gremolata

2 servings · 4.6 g net carbs

4.6g Net carbs 43.1g Fat 40g Protein 578.3 kcal
Pan-Seared Trout with Creamed Mushrooms and Olive-Caper Gremolata

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 10 min  ·  cook 20 min  ·  total 30 min  ·  difficulty medium

Pan-seared trout fillets are crisped in butter and olive oil and finished with lemon and capers. A sauté of cremini mushrooms and baby spinach is enriched with heavy cream and parmesan cheese and reduced until silky. A chopped parsley, green olive and lemon zest gremolata is folded in at the end to brighten the cream. The trout rests briefly so the crust firms, then the mushrooms and sauce are spooned alongside the fish for plated service.

Ingredients

  • troutTrout, Fish, mixed species, raw
    300 g
  • cremini mushroomsMushroom, Crimini
    80 g
  • baby spinachSpinach, Baby
    60 g
  • butterButter, Salted
    30 g
  • olive oil
    10 ml
  • heavy creamCream, Heavy
    60 ml
  • parmesan cheeseCheese, Parmesan, hard
    30 g
  • capersCapers, Canned
    10 g
  • green olivesOlives, Green
    20 g
  • lemonLemon, Raw
    20 g
  • parsley
    5 g
  • garlicGarlic, Raw
    6 g
  • saltSalt, Table
    3 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • 12-inch skillet

Method

  1. Preheat the oven to 300°F and set a 12-inch skillet over medium-high heat while you prep the fish and vegetables.
  2. Season the trout with 2 g salt and 1 g black pepper on both sides and pat dry. Zest the lemon and reserve the zest; cut the remaining lemon into quarters and squeeze out about 10 g of juice into a small bowl.
  3. Add 10 ml olive oil and 15 g butter to the hot skillet. When the butter foams and the oil shimmers, place the trout skin-side down and press gently for 20 seconds to ensure contact. Sear skin-side down 3 to 4 minutes without moving, until the skin is well browned.
  4. Flip the trout and sear the flesh side 1 to 2 minutes, then transfer the skillet to the preheated oven and finish the trout 6 to 8 minutes until just cooked through. Remove the trout from the skillet to rest on a plate and keep warm.
  5. While the trout rests, wipe the skillet lightly, return to medium heat, and add 15 g butter. Add 6 g minced garlic and 80 g sliced cremini mushrooms and sauté 3 to 4 minutes until the mushrooms begin to brown.
  6. Add 60 g baby spinach and sauté 1 to 2 minutes until wilted. Pour in 60 ml heavy cream and 30 g grated parmesan cheese, reduce heat to low, and simmer 3 to 5 minutes until the sauce is silky and coats the back of a spoon without pooling.
  7. Stir in 10 g capers, 20 g chopped green olives, 5 g chopped parsley, and the lemon zest, then add 10 g lemon juice. Taste and adjust with up to 1 g salt if needed.
  8. Spoon the creamed mushrooms onto warmed plates, place a trout fillet beside each portion, and drizzle any resting juices over the fish. Finish with a light sprinkle of extra parsley if desired and serve immediately.
Preheat the oven to 300°F and set a 12-inch skillet over medium-high heat while you prep the fish and vegetables.

Tips

Pro tip

  • Pat the trout dry with paper or a towel before searing to encourage a crisp exterior and easier release from the pan.
  • Slice cremini mushrooms evenly so they release moisture and brown uniformly during the sauté.
  • If the cream thickens too fast, stir in up to 10 g of water to loosen the sauce without altering flavor.

Frequently asked questions

What can I use instead of trout?
Use salmon instead of trout, and expect a slightly longer sear and a firmer texture because salmon is fattier; reduce searing time by 30 to 60 seconds per side if the fillet is thinner. Cooking technique remains the same: sear first to develop color, then finish briefly in a 300°F oven if needed.
Can I omit the heavy cream for a lighter sauce?
Omit heavy cream and finish the mushrooms with 15 g of butter and 10 g of parmesan instead; the sauce will be less silky and won’t reduce to coat the back of a spoon as readily, so cook only until the mushrooms are glossy and toss in the gremolata at the end.
Why did the trout stick to the pan?
The trout likely stuck because the pan or fat was not hot enough or the fillet was damp. Reheat the skillet until the butter and olive oil shimmer, dry the fish thoroughly, then press the fillet to the pan for the first 20 to 30 seconds to form a crust before attempting to lift.
Why did the cream sauce separate or look greasy?
If the sauce separates, it was cooked at too high a heat. Remove the pan from direct heat, stir in 10 g of cold butter or 10 ml of heavy cream off heat to bring the emulsion back together, then return to very low heat and finish with parmesan.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4.6g Net carbs 5% 49% 46%
Net carbs Fat Protein
4.6 gNet carbs
40 gProtein
43.1 gFat
2.2 gFiber
578.3Calories

317.4 g per serving

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.