Honey Dijon Dill Trout
with Shingled Potatoes & Roasted Broccoli
- Fish
- Milk
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.)
Ingredients
12 ounce
Potatoes
2 tablespoon
Sour Cream
8 ounce
Broccoli
1 unit
Chicken Stock Concentrate
1 unit
Lemon
10 ounce
Steelhead Trout
(Contains: Fish)
2 teaspoon
Honey
1 clove
Garlic
2 teaspoon
Dijon Mustard
¼ ounce
Dill
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
8 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black 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. 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.
• 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).
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the honey Dijon dill sauce, calling it "delicious" and "outstanding"; some found the trout too fishy.
- Ease of prep: Most found it quick and easy to make, though some noted prep took longer than stated.
- Suggestions: Consider steaming the broccoli instead of roasting; reduce honey in sauce if you prefer less sweetness.
- Leftovers: The sauce was so good, some customers saved it to use on other dishes later.
- Portions: Several mentioned the trout pieces were smaller than expected for a premium meal.
Reviews from our home cooks
This was really easy to make. I'd never even eaten trout before. It was delicious! The sauce that goes on top was unbelievable! I could put that on everything! And shingled potatoes with garlic are my new favorite way to make potatoes!
This was an awesome meal! The pieces of trout were a generous size and so good. The didn't take long to cook in a frying pan. The potatoes and broccoli were very fresh and so good! The shallot dill sauce for the fish was a nice finishing touch! I would order this meal again!
One of the best so far. Everything turned out perfect. Really liked the garlic shingled potatoes. Broccolli is always great but the Trout is probably the best I've ever had. The sauce was amazing!!!
I didn't think we would be fans of trout but it really was delicious with the honey djon dill sauce. The potatoes came out really crispy. My picky eaters even enjoyed it!
By far my favorite. The trout was delicious. I did mashed potatoes instead & mixed the broccoli in it! More of the sauce dressing would be fantastic! I would actually like to cook this one again! Bc of this one i have considered trying out more!
This trout is one of the reasons we have Hello Fresh. Absolutely LOVVE the honey, dijon, dill sauce. Plan on making the sauce for other recipes!
The trout was restaurant quality! We loved the flavor of the dish and it was really simple. Only improvement I'd love to add is a different side - the roasted potatoes were fine... the held the dish back a bit
This was so delicious and easy to make! I've never had trout before and chose this recipe to try something new. I am so glad I tried it! My husband and I made it together with ease!
I love the broccoli and the shingled potatoes. The trout I had never had before but was not really crazy about. The fish had a "bad fish" taste to it. Like the critter itself was a bad catch... That sauce though, I really enjoyed the dill! Had never made a dill sauce before! One thing that was sad is we were missing our lemon! Luckily we had lemon juice in the house but we couldn't do the zest with it and the juice was not fresh so it did not taste as good as it otherwise could have!
I cooked mine in my iron skillet with a whole onion and half a clove of garlic. I also cooked my trout in a smaller cast iron skillet with onions and garlic and butter. I was impressed with the recipe cards and plan on trying them on my own.
