Pan-Seared Trout with Pesto Sauce

Recipe Snapshot



Total Time

25 min




Pat the trout filets dry on both sides with paper towels, then season with Kosher salt and black pepper. Heat a large skillet over medium-high heat. When hot, add neutral oil, allow it to heat up, then add the trout, skin-side up. Cook.

Pan-sear the trout


Lower the temperature of the pan to medium, then add 1 chopped shallot. Season with Kosher salt, then cook, stirring occasionally. Add sliced garlic and crushed red pepper flakes, then stir until fragran. Add sun-dried tomatoes and tomato paste, then use a spatula to break up the paste.

Saute the aromatics


Add 1 (15oz) can of coconut milk and 2 Tbsp pesto, then stir well. Bring to a simmer, then add 3 ounces fresh spinach and the juice from half a lemon. Cook until the spinach has wilted and cooked down, about 1-2 minutes. Stir in ⅓ cup grated Parmesan cheese, then taste and adjust seasoning as needed.

Finish the sauce


I like to return the trout to the pan and  spoon the sauce on top of it before serving. If you prefer, you can simply plate the fish, then spoon the sauce on top. Enjoy!

Return the fish to the pan


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