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

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 4 trout fillets, approx. 6–7 oz (170–200 g) each, skin-on, pin-boned
- Kosher salt and freshly ground black pepper
- 1/3 cup (40 g) all-purpose flour, for dusting
- 3 tbsp (45 ml) olive oil, divided
- 4 tbsp (56 g) unsalted butter, divided
- 1 large lemon — zested and divided into 2 tbsp (30 ml) juice + 4 wedges for serving
- 2 tbsp (30 ml) chopped fresh chives
- 1 tbsp (15 ml) chopped fresh thyme leaves (or 1 tsp/5 ml dried thyme)
- 1 tbsp (15 ml) chopped fresh flat-leaf parsley
- 1.5 lb (680 g) fingerling potatoes, halved lengthwise
- 1 tbsp (15 ml) olive oil (for potatoes)
- 1 tsp (5 ml) fresh rosemary, minced (or 1/2 tsp/2.5 ml dried)
- 10 oz (285 g) mixed mountain greens (kale, Swiss chard, or baby spinach)
- 2 cloves garlic, thinly sliced
- 1/4 tsp (1.25 ml) crushed red pepper flakes (optional)
- 2 tbsp (30 ml) white wine or low-sodium chicken broth (for greens)
- Fresh lemon wedges, for serving

Instructions

Short Description:
Pan-fried Rocky Mountain trout with a lemon-herb butter, served with roasted fingerling potatoes and sautéed mountain greens for a full Colorado-style main course. The preparation highlights fresh-caught trout with simple seasoning and bright citrus-herb finish.

Regional Notes:
This Colorado version emphasizes locally caught freshwater trout, cooked simply to showcase the fish, paired with hearty mountain-appropriate sides (roasted fingerling potatoes and sautéed greens). Local herbs like thyme and chives and a finish of lemon butter reflect Rocky Mountain flavors rather than heavier sauces used elsewhere.

1. Preheat the oven to 425°F (220°C). Toss the halved fingerling potatoes with 1 tbsp (15 ml) olive oil, minced rosemary, 1/2 tsp (2.5 ml) kosher salt and 1/4 tsp (1.25 ml) black pepper. Spread cut-side down on a rimmed baking sheet and roast until golden and tender, 25–30 minutes.
2. While potatoes roast, prepare the lemon-herb butter: in a small bowl combine 2 tbsp (28 g) softened butter, lemon zest, 2 tbsp (30 ml) lemon juice, chopped chives, chopped thyme, and chopped parsley. Season lightly with salt and set aside at room temperature.
3. Pat trout fillets dry with paper towels and season both sides with kosher salt and black pepper. Lightly dust the skin side and flesh side with the 1/3 cup (40 g) flour, shaking off excess.
4. Heat 2 tbsp (30 ml) olive oil and 2 tbsp (28 g) unsalted butter in a large nonstick or cast-iron skillet over medium-high heat until the butter foams. Add trout fillets skin-side down in a single layer (work in two batches if needed). Press gently with a spatula for 20–30 seconds to keep skin flat.
5. Cook skin-side down until the skin is crisp and golden and the flesh is cooked about two-thirds of the way up, about 3–4 minutes. Flip carefully and cook the flesh side 1–2 minutes more, until just cooked through (internal temperature ~135°F/57°C). Transfer cooked fillets to a warm plate and tent lightly with foil.
6. Using the same skillet, lower heat to medium and add 1 tbsp (14 g) butter. Add the sliced garlic and cook until fragrant, about 30 seconds, then add the mixed greens. Sauté, tossing, for 1–2 minutes until leaves begin to wilt. Add 2 tbsp (30 ml) white wine or chicken broth, a pinch of salt, and the optional red pepper flakes; continue to cook until greens are tender but bright, 1–2 more minutes. Remove from heat.
7. Reheat the lemon-herb butter briefly if it has stiffened (warm gently in microwave 10–15 seconds or in a small pan) and spoon a generous dollop over each trout fillet. Serve trout over a bed of the sautéed greens with roasted fingerling potatoes on the side. Garnish with lemon wedges and extra chopped chives or parsley.
8. Serve immediately, encouraging diners to squeeze fresh lemon over the trout to brighten the flavors.