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Lemon Butter Trout

Lemon Butter Trout

with Asparagus Amandine & Horseradish Potato Mash

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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.

Allergens:FishMilkTree Nuts

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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

6 ounce


¼ ounce


1 unit


10 ounce

Steelhead Trout


1 tablespoon

Fry Seasoning

1 teaspoon

Horseradish Powder

6.75 ounce



1 unit

Veggie Stock Concentrate

½ ounce


(ContainsTree Nuts)

Not included in your delivery

2 tablespoon

Olive Oil

4 tablespoon



Kosher Salt


1 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat63 g
Saturated Fat24 g
Carbohydrate44 g
Sugar7 g
Dietary Fiber10 g
Protein34 g
Cholesterol135 mg
Sodium290 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Baking Sheet
Paper Towel
Potato Masher
Medium Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


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 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.


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


In a small bowl, combine stock concentrate, a big squeeze of lemon juice, half the lemon zest, and ¼ cup water (⅓ cup for 4 servings); 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. Pour stock mixture into same pan over medium-high heat. Bring to a boil and cook until slightly thickened, 2-3 minutes. Turn off heat.


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 asparagus, potatoes, and trout between plates. Spoon sauce over trout. Serve with any remaining lemon wedges on the side.