Creamy 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
2 tablespoon
Sour Cream
8 ounce
Broccoli
1 unit
Chicken Stock Concentrate
10 ounce
Steelhead Trout
(Contains: Fish)
2 teaspoon
Dijon Mustard
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
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 ½-inch pieces. Cut broccoli florets 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 trout for chicken. Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add trout to pan, skin sides down. Cook until skin is crispy, 5-6 minutes. Flip and cook until opaque and cooked through, 4-6 minutes more.
• 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 trout here.
• Slice chicken crosswise. • Divide chicken, potatoes, and broccoli between plates. Drizzle sauce over everything. Garnish with any remaining chopped dill if desired and serve.
Skip slicing trout.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The creamy dill sauce was a hit, elevating the dish and complementing the trout beautifully 😋.
- Ease of prep: Some found the fish instructions unclear; consider baking or air frying for less fishy taste.
- Suggestions: Try smoking the trout before cooking for extra flavor. Add more herbs or dill to boost taste.
- Portions: Many found the potato serving generous; consider adjusting quantity to your preferred serving size.
- Vegetables: Some preferred steaming broccoli or substituting with asparagus for a different twist.
