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Pan-Seared Steelhead Trout

with Greek Salad & Roasted Potato Salad

Cooking time

35 minutes

Servings

2/4

Calories

790 /serving

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
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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.

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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.

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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.

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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.

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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.


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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.