---
title: Pecan-Brown Butter Trout
servings: 2
category: dinner
cuisine: American
tags:
  - seafood
  - fish
source: Unknown
description: Pan-seared trout with pecan-brown butter sauce, served with herbed sweet potatoes, radishes, and wilted greens
prep_time: 30 minutes
cook_time: 30 minutes
image: https://roux.roo.lol/recipe-images/pecan-brown-butter-trout.webp
---

Preheat #oven{} to 400°F.

Dice @sweet potatoes{2 cups}, @parsnip{1 cup} & @radish{1/2 cup} into 1/2" pieces.

Pick @thyme leaves{} from stems.

Chop @sage{1 tablespoon}.

On a #sheet pan{}, toss @sweet potatoes{}, @parsnips{} & @radishes{} with 2 tablespoons @oil{}, @sage{}, half of @thyme{}, @salt{} & @pepper{}, then spread in an even layer.

Roast ~{20-25 minutes}, tossing halfway through.

Zest half of @lemon{1} and juice whole @lemon{}.

Remove any large stems from @braising greens{2 cups} and roughly chop, then toss with 1 teaspoon @olive oil{}, 1 teaspoon of @lemon juice{}, @salt{} & @pepper{}; set aside.

In a large #sauté pan{}, heat 1 tablespoon @oil{} over medium-high.

Pat @trout fillets{2} dry, season with @salt{} & @pepper{} and coat with @rice flour{2 tablespoons}, shaking off excess, then place skin-side down in hot #pan{}.

Cook ~{5 minutes}, then flip and cook another ~{2-3 minutes}, until cooked through, then remove to a #plate{} and keep warm; wipe #pan{}.

Melt @butter{1 1/2 oz} on stove or in #microwave{}.

In a small #food processor{} or #blender{}, combine melted @butter{}, @lemon zest{}, remaining @lemon juice{}, half of @pecans{1/4 cup}, @salt{} & @pepper{}.

In the same #pan{} used for @trout{}, toast remaining @pecans{} for ~{2-3 minutes} over medium.

Add @butter{} mixture to toasted @pecans{} and cook ~{2-4 minutes} to brown.

When @veggies{} are tender, remove from #oven{} and toss @greens{} with @veggies{} on #pan{} to slightly wilt.

Place @trout{} on a #plate{} and spoon @pecan-brown butter sauce{} over top. Enjoy @veggies{} on side and garnish with remaining @thyme{}.