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Honey Dijon Dill Trout

Honey Dijon Dill Trout

with Shingled Potatoes & Roasted Broccoli

Gourmet Plus
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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:FishMilk

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Steelhead Trout

(ContainsFish)

1 unit

Lemon

¼ ounce

Dill

1 unit

Shallot

2 tablespoon

Sour Cream

(ContainsMilk)

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

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories830 kcal
Fat57 g
Saturated Fat18 g
Carbohydrate56 g
Sugar15 g
Dietary Fiber11 g
Protein33 g
Cholesterol125 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
Utensilsarrow down iconarrow down icon
Zester
Large Bowl
Baking Sheet
Paper Towel
Large Pan
Instructions
Instructionsarrow up iconarrow up icon
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.

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).

3

Once potatoes have roasted 15 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.

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 and wipe out pan.

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 (⅓ 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 everything is incorporated. (For 4, all the chopped dill, juice from two lemon wedges, and 2 TBSP butter.) Season with salt and pepper.

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.