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Lemon-Butter Trout
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Lemon-Butter Trout

Lemon-Butter Trout

with Asparagus Amandine and Horseradish Potato Mash

Looking for a meal that’s light, bright, and super satisfying? You’ve come to the right place! This dish is all that and then some. Trout fillets are pan-seared and served alongside horseradish and chive-flecked mashed potatoes and asparagus amandine (that’s French for “tossed with some toasted almonds”). For a dynamic finish, the trout is drizzled with a buttery, lemony pan sauce. You’ll definitely want to keep this delicious recipe in your back pocket for the next time you’re craving some Parisian fare.

Tree Nuts

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

Total Time30 minutes


serving amount

12 ounce

Yukon Gold Potatoes

6 ounce


¼ ounce


1 unit


1 tablespoon

Fry Seasoning

1 ounce


(Contains Tree Nuts)

1 teaspoon

Horseradish Powder

6.75 ounce


(Contains Milk)

1 unit

Veggie Stock Concentrate

10 ounce

Steelhead Trout

(Contains Fish)

Not included in your delivery

1 tablespoon

Olive Oil

4 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3891 kJ
Calories930 kcal
Fat68 g
Saturated Fat25 g
Carbohydrate49 g
Sugar10 g
Dietary Fiber11 g
Protein38 g
Cholesterol100 mg
Sodium310 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.


Medium Pot
Baking Sheet
Paper Towel
Potato Masher
Medium Pan
Small Bowl


Prep and Boil Potatoes

Preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Meanwhile, trim and discard woody bottom ends from asparagus. Finely chop chives. Zest and quarter lemon.

Season Asparagus and Trout

Toss asparagus on a baking sheet with a drizzle of olive oil, salt, and pepper. Pat trout dry with paper towels. Rub fillets all over with a drizzle of olive oil; season generously with salt and pepper. Rub flesh sides of fillets with Fry Seasoning; place on a separate, lightly oiled baking sheet.

Roast Asparagus and Trout

Roast asparagus on middle rack and trout on top rack until asparagus is tender and lightly browned and trout is opaque and cooked through, 10-12 minutes.

Mash Potatoes

Once potatoes are tender, drain and return to pot over low heat. Mash with 2 TBSP butter (4 TBSP for 4 servings), half the horseradish powder, and milk (add a few splashes at a time until smooth). Taste and add more horseradish powder if desired. Stir in half the chives (you’ll use more later). Season generously with salt and pepper. Turn off heat; keep covered until ready to serve.

Start Sauce and Toast Almonds

Meanwhile, in a small bowl, combine ¼ cup water (⅓ cup for 4 servings), stock concentrate, a big squeeze of lemon juice, and half the lemon zest; set aside. Heat a medium, dry pan over medium-high heat. Add almonds and cook, stirring, until golden brown, 2-4 minutes. Transfer to a plate. To same pan over medium-high heat, pour in stock mixture. Bring to a boil and cook until slightly thickened, 2-3 minutes. Turn off heat.

Finish and Serve

Stir 2 TBSP butter (3 TBSP for 4 servings) into pan with sauce until melted, then stir in remaining chives. Taste and season with salt, pepper, and more lemon juice if desired. Toss asparagus with remaining lemon zest and as many toasted almonds as you like; divide between plates with potatoes and trout. Spoon sauce over trout. Serve with any remaining lemon wedges on the side.

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