Entree: United States – Rocky Mountain United States (Wyoming) – Rocky Mountain Trout

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 4 trout fillets, skin-on, approx. 6–8 oz (170–225 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (50 g) toasted walnuts, finely chopped
- 1/4 cup (30 g) panko breadcrumbs or coarse cornmeal, for texture
- 2 tbsp (8 g) fresh sage, finely chopped
- 1 tbsp (3 g) fresh thyme leaves, finely chopped
- 1 tsp (2 g) lemon zest
- 2 tbsp (30 ml) fresh lemon juice
- 3 tbsp (45 ml) olive oil, divided
- 3 tbsp (42 g) unsalted butter, divided
- 1 lb (450 g) fingerling potatoes, halved
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1 tsp (2 g) fresh rosemary, chopped (or 1/2 tsp dried)
- 1/2 tsp (2 g) kosher salt (for potatoes)
- 1/4 tsp (1 g) black pepper (for potatoes)
- 1 lb (450 g) asparagus, trimmed (or other seasonal vegetables)
- 2 cloves garlic, minced (approx. 6 g)
- 2 tbsp (8 g) fresh parsley, chopped (for finishing)
- Lemon wedges, for serving

Instructions

Short Description:
Pan-seared Rocky Mountain trout with a local herb-and-walnut crust, served with roasted rosemary fingerling potatoes and sautéed seasonal asparagus in lemon-butter. A complete mountain-style main course celebrating simple, local ingredients.

Regional Notes:
This Wyoming version emphasizes pan-frying or grilling and a crust made from local herbs (sage, thyme) and toasted walnuts — a common Rocky Mountain flavor profile — rather than heavier Southern or coastal preparations. The plate includes roasted fingerling potatoes and seasonal mountain asparagus to make it a full entrée appropriate for the high-country table.

1. Preheat the oven to 425°F (220°C). Toss the halved fingerling potatoes with 2 tbsp (30 ml) olive oil, 1 tsp (2 g) chopped rosemary, 1/2 tsp (2 g) kosher salt, and 1/4 tsp (1 g) black pepper. Spread potatoes cut-side down on a rimmed baking sheet in one layer.
2. Roast potatoes in the preheated oven until golden and tender, 30–40 minutes, flipping once halfway through. When done, keep warm.
3. While potatoes roast, prepare the herb-walnut crust: in a bowl combine toasted chopped walnuts, panko breadcrumbs or coarse cornmeal, chopped sage, chopped thyme, lemon zest, 1/4 tsp (1 g) kosher salt, and a pinch of black pepper. Add 1 tbsp (15 ml) olive oil and mix until the crumbs are evenly moistened.
4. Pat trout fillets dry with paper towels and season both sides lightly with 1/2 tsp (2 g) kosher salt and 1/4 tsp (1 g) black pepper. If fillets are thick, gently score the skin (1–2 shallow slashes) to keep them flat while cooking.
5. Press the walnut-herb mixture onto the flesh side of each trout fillet so it adheres in an even layer. Set fillets crust-side up on a plate.
6. Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter. When butter foams, place the trout fillets skin-side down in the skillet (crust on top). Cook without moving until the skin is crisp and the fillet is browned at the edges, about 3–4 minutes depending on thickness.
7. Reduce heat to medium, add a small splash of lemon juice (about 1 tsp/5 ml) to the pan, then carefully transfer the skillet to the oven, or slide fillets onto the baking sheet with the potatoes if your skillet is not oven-safe. Finish cooking in the oven just until the crust is golden and the fish flakes easily, 4–6 minutes (total internal temperature about 125–130°F/52–54°C for moist trout). Remove and tent with foil to rest.
8. While trout finishes cooking, heat a separate large sauté pan over medium heat. Add remaining 1 tbsp (15 ml) olive oil and 2 tbsp (28 g) butter. When butter is melted and bubbling, add minced garlic and cook briefly until fragrant, about 30 seconds.
9. Add trimmed asparagus (or seasonal vegetables) and sauté, tossing frequently, until tender-crisp and bright green, 4–6 minutes depending on thickness. Finish with 1 tbsp (15 ml) lemon juice, a pinch of salt and pepper, and half of the chopped parsley.
10. Make a simple lemon-butter pan sauce: return the trout skillet to medium-low (or use a small saucepan), add remaining 1 tbsp (14 g) butter and 1 tbsp (15 ml) lemon juice, scraping up any browned bits, and cook until sauce is glossy. Stir in remaining parsley.
11. Plate: divide roasted potatoes and asparagus among four plates, place a trout fillet atop each, spoon a little lemon-butter sauce over the crusted fillet, and serve with lemon wedges.
12. Serve immediately, noting that trout is best enjoyed while the crust is crisp and the vegetables are hot.