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Honey Dijon Dill Trout
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Honey Dijon Dill Trout

Honey Dijon Dill Trout

with Shingled Potatoes & Roasted Broccoli

How do trout, dill, and honey Dijon get along? Swimmingly! Good one, right? (Is it bad that we’re FISHing for compliments?) But, seriously, the combo of seared trout with a slightly sweet, slightly tangy herb sauce is just that swoon-worthy. Not to mention the sides that will transport you to a restaurant. Sliced potatoes go into rooftop formation as they’re shingled into a single layer then roasted until crisp outside and tender inside. Roasted broccoli florets get a dose of sunshine with a sprinkle of lemon zest. It all feels like a fancy meal but comes together in 35 minutes. It’s the height of so-fish-tication. (We’ll show ourselves out now.)

Allergens:
Fish
Milk

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

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

10 ounce

Steelhead Trout

(Contains Fish)

1 unit

Lemon

¼ ounce

Dill

1 unit

Shallot

2 tablespoon

Sour Cream

(Contains Milk)

2 teaspoon

Honey

2 teaspoon

Dijon Mustard

1 unit

Chicken Stock Concentrate

12 ounce

Yukon Gold Potatoes

8 ounce

Broccoli Florets

1 clove

Garlic

Not included in your delivery

8 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories860 kcal
Fat60 g
Saturated Fat16 g
Carbohydrate56 g
Sugar15 g
Dietary Fiber11 g
Protein33 g
Cholesterol110 mg
Sodium460 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

Zester
Large Bowl
Baking Sheet
Paper Towel
Large Pan

Instructions

Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ¼-inch-thick rounds. Peel and mince or grate garlic. Cut broccoli florets into bite-size pieces if necessary. Halve, peel, and mince shallot. Pick and finely chop fronds from dill. Zest and quarter lemon.

Roast Potatoes
2

• In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings), garlic, and a couple big pinches of salt and pepper until thoroughly coated. • Arrange potatoes on one side of a baking sheet in a single overlapping layer (for 4, layer potatoes across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly. • Roast on top rack for 10 minutes (you’ll add the broccoli then).

Roast Broccoli
3

• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add broccoli to empty side; toss with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes roasting; add broccoli to a second baking sheet and roast on middle rack.) • Return sheet to oven until broccoli and potatoes are browned and tender, 15-18 minutes more.

Cook Fish
4

• While broccoli and potatoes roast, pat trout* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add trout to pan, skin sides down. Cook until skin is crispy, 5-6 minutes. • Flip trout; continue cooking until opaque and cooked through, 4-6 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

Make Sauce
5

• Heat a drizzle of oil in same pan over medium-high heat. Add shallot; cook, stirring, until slightly softened, 2-3 minutes. • Stir in mustard, stock concentrate, honey, and ¼ cup water (1⁄3 cup water for 4 servings). Simmer until slightly thickened, 2-3 minutes. Turn off heat. • Stir in sour cream, half the chopped dill, juice from one lemon wedge, and 1 TBSP butter until melted and combined. (For 4, use all the chopped dill, juice from two lemon wedges, and 2 TBSP butter.) Season with salt and pepper.

Finish & Serve
6

• Carefully toss broccoli with a pinch of lemon zest to taste. • Divide potatoes, broccoli, and trout between plates. Spoon half the sauce over trout. Serve with remaining sauce and remaining lemon wedges on the side.