Honey Dijon Dill Trout
with Shingled Potatoes & Roasted Asparagus
- Fish
- Milk
This combo of seared trout with a slightly sweet, slightly tangy herb sauce is swoon-worthy, especially when served with restaurant-caliber sides. Sliced potatoes are shingled into a single layer and then roasted until crisp outside and tender inside. Roasted asparagus gets 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.)
Ingredients
10 ounce
Steelhead Trout
(Contains: Fish)
1 unit
Lemon
¼ ounce
Dill
1 unit
Shallot
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 teaspoon
Honey
2 teaspoon
Dijon Mustard
1 unit
Chicken Stock Concentrate
12 ounce
Potatoes
6 ounce
Asparagus
1 clove
Garlic
Not included in your delivery
8 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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. Trim and discard woody bottom ends from asparagus. Halve, peel, and mince shallot. Pick and finely chop fronds from dill. Zest and quarter lemon.
• 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 15 minutes (you’ll add the asparagus then).
• Once potatoes have roasted 15 minutes, remove sheet from oven. Carefully add asparagus to empty side; toss with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes roasting; add asparagus to a second baking sheet and roast on middle rack.) • Return sheet to oven until asparagus is slightly softened and potatoes are browned and tender, 10-12 minutes more.
• While asparagus 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.
• 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 everything is incorporated. (For 4, all the chopped dill, juice from two lemon wedges, and 2 TBSP butter.) Season with salt and pepper.
• Carefully toss asparagus with a pinch of lemon zest to taste. • Divide potatoes, asparagus, and trout between plates. Spoon half the sauce over trout. Serve with remaining sauce and remaining lemon wedges on the side.
Trout is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The honey-Dijon dill sauce is the highlight — rich, savory, and delicious over the trout. Some found the trout itself quite fishy; those sensitive to strong fish flavor may want to cook it slightly less than directed to keep it moist and mild.
- Ease of prep: The recipe comes together well, though it takes longer than the suggested 35 minutes for less experienced cooks. The shingled potatoes can be tricky to crisp up — some found flipping them halfway through or adding extra oven time helped.
- Suggestions: Reduce the asparagus roasting time if the spears are thin, as they can overcook quickly. Add extra lemon juice or a touch more mustard to the sauce for a brighter, bolder flavor 🍋. One reviewer used Greek yogurt instead of sour cream and sweet potatoes instead of regular potatoes with great results.
- Leftovers: Trout is best eaten fresh, but leftover sauce keeps well and is delicious drizzled over potatoes the next day.
Reviews from our home cooks
Sauce was amazing, the fish perfect and the potatoes and asparagus excellent. One fault already reported was the asparagus - about 50/50 wood and edible stalk - but the kept bits were fine - and the sauce with the asparagus was to die for. A favorite for sure. Oh - I used a cedar-plank dry rub instead of plain salt and pepper on the fish, I incorporated lemon zest into the sauce, as well as more lemon than was called for. Yum!
Love the sweet n savory flavors of this meal. Who knew honey and dill paired to well. This fish was so tender and flakes, melted in my mouth!! Delicious!
This is a really delicious meal. However, the cooking time for the potatoes needs to be longer to get the potatoes brown. At 15 minutes plus the additional 12 minutes, the potatoes were not yet browned. I would take the asparagus off the sheet at 12 minutes and put the potatoes back in the oven for about 10 more minutes for a total of 37 minutes. The rest of the directions worked perfectly and this is one of my favorite meals for the summer.
This was another one of my favorites- i like the trout recipes! Just wish there was more of the sauces/ cream! I added more onion & had honey spread so i added that in the attempt to get " more" sauce/ flavor!
My box only gave me a tiny bit of fresh dill, and I would rather have had twice or even three times as much, but other than that, this dish was perfect. My local fish market does not carry this kind of trout, so this meal was a special treat.
This is my favorite seafood dish so far bar none. Trout = good. Dill = good. Potatoes = good. It's just 100% homerun.
Not a fan of dill, but this dill was so fresh (as all the spices are), and I just cut back on it for a subtle flavor to showcase the honey dijon, which I made the star flavor of the dish,
Your trout meals are some of my favorites. The fish is always fresh, and it cooks up just right.
Your fish meals don't wow me as much as your meals with the other proteins. Still, a good, solid and healthy meal. I'm not a fan of asparagus, so I gave them to someone else in my family to eat! Love the taste of dill, and it smells so good when you're dicing it up. I also find with your meals that the potatoes need to cook longer in the oven for me (almost twice as long as you recommend). I have a four-year-old gas convection oven, too.
Prefer the Dijon sauce that goes with chicken. Honey makes it too sweet. I love that the trout is included and not premium. MORE TROUT RECIPES PLEASE
