Creamy Dijon Dill Trout
with Roasted Potatoes & Broccoli
- Fish
- Milk
This dish features the key to a crowd-pleasing dinner: sauce! Who could turn down a drizzly herb and Dijon concoction—especially one that’s spooned across pan-seared chicken, roasted potatoes, and broccoli? No one, we say! At least not anyone we’ve met. So get ready for the creamiest, most show-stopping sauce celebration you have experienced yet.
Ingredients
12 ounce
Potatoes
1 unit
Broccoli
¼ ounce
Dill
10 ounce
Trout
(Contains: Fish)
1 unit
Chicken Stock Concentrate
2 teaspoon
Dijon Mustard
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Cut broccoli into bite-size pieces if necessary. Pick and finely chop fronds from dill.
• Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on top rack until lightly browned and tender, 20-25 minutes.
• Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a cutting board to rest.
Swap in salmon* or trout* for chicken. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Cook salmon or trout (skin sides down) until skin is crisp, 5-7 minutes for salmon or 5-6 minutes for trout, then flip and cook until cooked through, 1-2 minutes more for salmon or 4-6 minutes more for trout. Transfer to a plate to rest.
• While chicken cooks, toss broccoli on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on middle rack until tender, 12-15 minutes.
• Heat pan used for chicken over medium heat. Stir in stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and as much chopped dill and mustard as you like. • Remove pan from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4), scraping up any browned bits from bottom of pan. Season with salt and pepper. TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.
Use pan used for salmon or trout here.
• Slice chicken crosswise. • Divide chicken, potatoes, and broccoli between plates and drizzle with sauce. Garnish with any remaining chopped dill if desired and serve.
Skip slicing salmon or trout.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the mustard sauce, though some found the Dijon flavor mild. The dish was generally flavorful, especially with fish.
- Ease of prep: Customers found this meal very easy to prepare, with moist results and simple cooking steps.
- Suggestions: Consider serving with rice instead of potatoes for better texture pairing. Try barramundi as an alternative fish option.
- Portions: The cubed potatoes were a welcome change from the usual mashed potatoes, adding variety to the meal.
- Vegetables: Some preferred different vegetable options; consider swapping broccoli for another green vegetable of your choice.
Reviews from our home cooks
Now this cooked very easy. Very moist. Maybe something with a different green or vegetable.
The cubed potatoes are a nice change from the normal chunky mashed that HelloFresh repeatedly gives.
We liked the vegetables. And for it being the first time I cooked fish it was pretty good.
Broccoli not great choice. We give it away and sub veg.
