Pan-Fried Trout with Sage Butter and White Wine Recipe

If you’re looking for a dish that feels indulgent yet still celebrates the natural flavour of fresh trout, this recipe is the one to try. With crispy sage leaves, a rich butter and white wine sauce, and perfectly pan-fried fish, it’s a restaurant-quality meal you can create in your own kitchen.

Ingredients

• 4 whole trout (about ¾ lb each), cleaned
• 3 tbsp olive oil
• 5 tbsp cold butter
• Salt
• Freshly ground black pepper
• About 36 fresh sage leaves (or 1 tsp dried sage)
• ⅓ cup dry white wine

Method

1. Rinse the trout and pat dry inside and out with paper towels.
2. In a large non-stick frying pan, heat 2 tbsp oil with 1 tbsp butter over moderately high heat.
3. Season the trout with ½ tsp salt and ¼ tsp pepper. Place the trout in the pan and cook until golden, about 5 minutes. Turn and cook the other side until golden and just cooked through, about 5–10 minutes. Remove the fish and set aside.
4. Wipe out the pan, then heat the remaining 1 tbsp oil. Add the sage leaves and cook until crisp (about 1 minute). If using dried sage, stir for 1 minute instead. Pour the sage and oil over the fish.
5. Wipe out the pan again and add the wine. Boil until reduced to about 3 tbsp (1–2 minutes). Lower the heat and whisk in the remaining 4 tbsp butter, along with ⅛ tsp salt and ⅛ tsp pepper. Stir in any juices from the fish.
6. Pour the sauce around the trout and serve immediately.

Pair this dish with buttery new potatoes or roasted root vegetables for a hearty, elegant meal.

👉 Ready to bring this recipe to life? Order your fresh trout, sustainably sourced from UK waters, click here and enjoy the difference of cooking with the freshest catch.