Cajun-Spiced Rainbow Trout Meunière

Melt 2 TBSP butter (4 TBSP for 4 servings) in a medium pot (large pot for 4) over medium heat. Add 2 TBSP flour (4 TBSP for 4) and cook, stirring constantly, until thickened and lightly browned, 1-2 minutes. (You’ll use the rest of the flour later.)

Add onion and green beans; cook, stirring, until softened, 4-5 minutes.

To pot with green bean mixture, add potatoes, stock concentrate, three-quarters of the Cajun Spice Blend, half the garlic powder, 1¼ cups water (2½ cups for 4 servings), salt, and pepper. Reduce heat to medium low; cover and cook, stirring occasionally, until veggies are softened, 10-12 minutes.

Once veggies are softened, uncover and cook, stirring occasionally, until sauce has thickened, 5 minutes more.

Stir in a squeeze of lemon juice. Taste and season with salt and pepper.

While veggies cook, in a shallow dish, combine remaining flour, remaining Cajun Spice Blend, remaining garlic powder, salt, and pepper.

Reserve 1 TBSP seasoned flour (2 TBSP for 4 servings) in a small bowl (you’ll use it for the meunière sauce!).

Pat trout* dry with paper towels. Press fish into seasoned flour until fully coated; shake off any excess.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add trout, skin sides down; cook until skin is crispy, 3-4 minutes.

Flip and cook until opaque and cooked through, 1-2 minutes more.

Turn off heat; transfer to a plate. Let pan cool slightly; wipe out pan.

Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for trout over medium-low heat. Add reserved seasoned flour; cook, stirring constantly, until lightly browned, 1-2 minutes.

Stir in half the Worcestershire sauce (add more for extra-savory flavor!), ¼ cup water, juice from one lemon wedge, salt, and pepper (½ cup water and juice from two lemon wedges for 4). Cook, stirring occasionally, until sauce has thickened, 2-3 minutes.

Turn off heat; stir in parsley and lemon zest.