Creamy Dill Trout

Name: Creamy Dill Trout with Roasted Potatoes & Broccoli
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: ¼ Dill; 12 Yukon Gold Potatoes; 10 Steelhead Trout; 8 Broccoli Florets; 2 Sour Cream; 1 Chicken Stock Concentrate; 2 Dijon Mustard; 1 Cooking Oil; Salt; Pepper; 1 Butter

with Roasted Potatoes & Broccoli

Recipe Development TeamPublished on November 23, 2021

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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.

Tags:

Carb Smart

Allergens:

Fish

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

Dill

Yukon Gold Potatoes

Steelhead Trout

(Contains: Fish)

Broccoli Florets

Sour Cream

(Contains: Milk)

Chicken Stock Concentrate

Dijon Mustard

Not included in your delivery

Cooking Oil

Salt

Pepper

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories680 kcal

Fat46 g

Saturated Fat14 g

Carbohydrate39 g

Sugar5 g

Dietary Fiber7 g

Protein32 g

Cholesterol110 mg

Sodium450 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Pan

•Paper Towel

Instructions

• 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.