Pan-Seared Steelhead Trout
with Greek Salad & Roasted Potato Salad
Cooking time
35 minutes
Servings
2/4
Calories
790 /serving
Pan-Seared Steelhead Trout
with Greek Salad & Roasted Potato Salad
The Mediterranean, the Aegean or the Ionian? Any of these sunny seasides suits us right now. Tender fillets of steelhead trout (with deliciously pan-crisped skin) are joined by two salads: roasted potatoes with olives, feta and dill, and a Greek salad bright with fresh veggies.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 14g Dill
- 2 Scallions
- 1 Lemon
- 1 Green pepper
- 140g Cherry tomatoes
- 450g Fingerling potatoes
- 30g Olives
- 60g Feta
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk • Mustard • Trout
You will need:
Large pan (non-stick if possible)
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
Total Fat
49 g
Saturated Fat
13 g
Sodium
850 mg
Total Carb
59 g
Sugars
9 g
Protein
33 g
Fibre
10 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Cut the potatoes into ¼ inch rounds.
- On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, flipping halfway, 24 to 28 min., until browned and crispy.
Mise en place
- Meanwhile, halve the tomatoes.
- Halve, core and medium-dice the green pepper.
- Thinly slice the scallions crosswise.
- Pick the dill fronds off the stems; roughly chop the fronds.
- Zest and juice the lemon.
- Crumble the cheese.
- Halve the olives lengthwise.
Cook the trout
- Pat the trout dry; season with the remaining spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the trout*, skin-sides down, and cook, 2 to 4 min., until crispy.
- Flip and reduce the heat to medium. Cook, 1 to 2 min., until cooked through.
Make the greek salad
- Meanwhile, in a large bowl, combine the tomatoes, green pepper, ½ the scallions, ½ the cheese, ½ the dill, ½ the lemon zest, a drizzle of oil and S&P.
Make the potato salad
- In a second large bowl, combine the potatoes, olives, lemon juice, remaining scallions, cheese, dill and lemon zest, a drizzle of oil and S&P.
Plate your dish
- Divide the potato and greek salads between your plates.
- Top with the trout. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
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