One Pan Sauteed Seafood

One Pan Sauteed Seafood

5 from 1 vote
Course Main Course
Cuisine Irish
Servings 4


  • 2 tbsp oil
  • 4 portions trout fillets we used Goatsbridge trout
  • 1 shallot chopped
  • 2 clove garlic chopped
  • 1 courgette sliced
  • 5 cm celery stick chopped – optional
  • 4 mushrooms chopped
  • 60 g butter diced
  • 1 lemon juice
  • 100 g prawns peeled and ready to use
  • 4 tsp. red pesto

To serve

  • 4 tbsp mash potatoes


  • Over medium hight heat, drizzle some oil in a sauté pan. Once hot, add the pieces of trout fillets. Season with salt and pepper and cook for 2 minutes without touching the fish.
  • Then, turn the fish and continue to cook for a further 4-5 minutes until cooked through.
  • In the meantime, add the shallot, garlic, mushroom, celery, and courgette and again let the vegetables sear and cook of one side without shaking the pan. Season well.
  • Add the butter at this stage and let it start to foam or become like a beurre noisette (brown butter). Add a squeeze of lemon over the fish to deglaze the pan.
  • Once the fish re cooked, remove from the pan and place on serving dishes with some mash potato. Quick it aside warm.
  • Add the prawns in the pan to cook them quickly with the vegetables.
  • Increase the heat to hight and cook stirring once or twice for 1-2 minutes until the prawns are opaque or cooked through. Remove the pan from the heat and serve the prawns and the vegetables over the fish. add a dollop of red pesto and enjoy while hot.
Keyword fish, one pot wonder, seafood, shellfish

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