Pan-Seared Trout & String Beans
with Sun-Dried Tomato & Grana Padano Salad
Cooking time
10 minutes
Servings
2/4
Calories
390 /serving
In cooking, as in clothing, the saying goes that simplicity is the ultimate sophistication. And here’s a shining example—it’s hard to imagine treating this 10-minute trout with a more hands-off approach. All this cool-water fish requires is a warmly peppered seasoning and brief pan-searing, and behold: the tender pink fillets are donezo. String beans add bite, while sun-dried tomatoes bring depth to a salad of baby greens, with Grana Padano for a graceful finish.
We will send you:
- 2 Trout fillets (high-protein serving)
- 400g String beans
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Cold-pressed Italian vinaigrette
- 30g Sliced sun-dried tomatoes
- 25g Grana Padano (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs, Trout, Milk, Sulphites
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
5 g
Sodium
1240 mg
Total Carb
26 g
Sugars
10 g
Protein
40 g
Fibre
8 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the stem ends of the string beans.
Cook the trout
In a large pan, heat a drizzle of oil on medium. Pat the trout* dry with paper towel; season with ⅔ of the spices and S&P. Cook, starting skin-sides down, 1 to 2 min. per side, or until cooked as desired. Transfer to a plate.
Boil the string beans
Meanwhile, add the string beans to the pot of boiling water and boil, 2 to 3 min., until bright green. Drain and return to the pot; season with the remaining spices.
Make the salad
In a large bowl, combine the baby greens, tomatoes, cheese, vinaigrette and S&P.
Plate your dish
Divide the salad and string beans between your plates. Top with the trout. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
