Pan-Roasted Trout with Fennel Confit, Lentils, Slow-Roasted Tomatoes, Lemon-Garlic Asparagus & Creamy Mashed Potatoes

A Fork N’ Flavor 10/10 house recipe inspired by Peekamoose Restaurant — restaurant-level flavor made simple at home.

Ingredients (Serves 2–3)

• Trout: 2 rainbow or steelhead trout fillets (skin-on, 6–8 oz each), salt, pepper, 2 Tbsp olive oil, 1 Tbsp butter
• Fennel Confit + Lentils: 1 fennel bulb (thinly sliced), 1 shallot (thinly sliced), 2 garlic cloves (sliced), ½ cup olive oil, ½ can lentils (drained), pinch red pepper flakes, salt to taste
• Slow-Roasted Tomatoes: 1 cup cherry tomatoes (halved), 2 Tbsp olive oil, 1 tsp thyme, salt & pepper
• Butter–Wine Sauce: ½ cup fish or chicken stock, ¼ cup dry white wine, ¼ cup heavy cream, 2 Tbsp cold butter (cubed), salt
• Lemon-Garlic Asparagus: 1 bunch asparagus, 1 Tbsp olive oil, 1 Tbsp butter, ½ clove garlic (minced), salt, pepper, juice of ½ lemon
• Creamy Mashed Potatoes: 2 lbs Yukon Gold potatoes, peeled and quartered, 4 Tbsp butter, ½ cup warm milk, ¼ cup cream, salt & pepper to taste

Instructions

1. Roast the Tomatoes: Toss tomatoes with olive oil, thyme, salt, and pepper. Roast at 275°F for 90 minutes–2 hours (or 375°F for 30 minutes if short on time).
2. Make the Fennel Confit + Lentils: In a small pan, add fennel, shallot, garlic, olive oil, and red pepper flakes. Cook on low 30–40 minutes until soft and golden. Stir in lentils and warm 3–5 minutes. Season with salt.
3. Prepare the Asparagus: Trim asparagus. Heat olive oil and butter in a skillet over medium-high. Add asparagus and sear 5–7 minutes until tender and slightly charred. Add garlic in the last 30 seconds, then season and finish with lemon juice.
4. Make the Mashed Potatoes: Boil potatoes in salted water 15–20 minutes until tender. Drain and return to pot. Add butter, warm milk, and cream. Mash until smooth and creamy. Season with salt and pepper. For extra richness, stir in an extra tablespoon of butter right before serving.
5. Make the Sauce: In a saucepan, simmer stock and wine over medium heat until reduced by half (6–8 minutes). Add cream, simmer 2–3 minutes, then whisk in cold butter off heat until glossy. Season lightly with salt.
6. Pan-Roast the Trout: Pat fillets dry and season. Heat olive oil in a skillet (preferably cast iron) over medium-high until shimmering. Place trout skin-side down, pressing gently for 20–30 seconds. Cook 3–4 minutes (rainbow) or 4–5 minutes (steelhead), flip, add butter, and baste 1–2 minutes more. Target 125–130°F internal temp.

Plating

Spoon fennel-lentil mixture in the center of the plate. Add roasted tomatoes around it. Place a small scoop of creamy mashed potatoes off to the side. Lay the trout skin-side up over the fennel base. Spoon the butter–wine sauce around (not over) the fish. Arrange asparagus spears neatly on one side. Garnish with fennel fronds or microgreens, and drizzle a touch of fennel confit oil for shine.

Chef’s Notes

• Steelhead trout adds a richer, buttery flavor, while rainbow trout is lighter and more delicate — both work beautifully.
• To keep trout skin crisp, never cover the fish after searing; rest uncovered for 1–2 minutes before plating.
• Yukon Gold potatoes give a naturally buttery flavor and velvety texture — ideal for fine-dining style plating.
• Pair with a chilled Sauvignon Blanc or Pinot Grigio for balance and brightness.