Pan-Seared Trout with Creamy Herb Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pan-Seared Trout with Creamy Herb Sauce

Pan-Seared Trout with Creamy Herb Sauce

with Lemon-Almond Rice Pilaf & Roasted Green Beans

This tasty trout dish is our twist on meunière, the simple French method of cooking fish to bright, buttery perfection. You’ll coat fillets in seasoned flour, then pan-fry in a hot skillet until golden and serve with a lemony scallion-parsley crème fraîche sauce—the perfect pairing! To complete the meal are sides of garlicky almond-studded rice pilaf and tender roasted green beans.

Tree Nuts

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

Total Time35 minutes
Prep Time15 minutes


serving amount

1 clove


½ ounce

Sliced Almonds

(Contains Tree Nuts)

¾ cup

Jasmine Rice

2 unit


¼ ounce


1 unit


2 tablespoon

Crème Fraîche

(Contains Milk)

6 ounce

Green Beans

10 ounce

Steelhead Trout

(Contains Fish)

1 tablespoon

Fry Seasoning

1 teaspoon

Garlic Powder

½ cup


(Contains Wheat)

Not included in your delivery



4 teaspoon

Cooking Oil

1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories940 kcal
Fat45 g
Saturated Fat10 g
Carbohydrate92 g
Sugar7 g
Dietary Fiber5 g
Protein41 g
Cholesterol90 mg
Sodium420 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.


Small pot
Baking Sheet
Aluminum Foil
Small Bowl
Paper Towel
Large Pan


Make Rice

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate garlic. • Heat a drizzle of oil in a small pot over medium-high heat. Add almonds and garlic and cook, stirring, until golden and fragrant, 30-60 seconds. • Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt; bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Roast Green Beans

• While rice cooks, trim green beans if necessary. Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until tender and browned, 12-15 minutes. Remove sheet from oven; carefully cover with foil to keep warm.

Make Sauce

• Trim and mince scallions. Mince parsley. Zest and quarter lemon. • In a small bowl, combine scallions, parsley, crème fraîche, 1 TBSP olive oil (2 TBSP for 4 servings), and a squeeze of lemon juice; season with salt and pepper to taste. Set aside.

Season Trout

• Pat trout* dry with paper towels. Season generously with salt and pepper. In a shallow bowl, combine Fry Seasoning, garlic powder, half the flour, ½ tsp salt, and a pinch of pepper (all the flour and 1 tsp salt for 4 servings). • Add trout to bowl with flour mixture and turn to coat, shaking off any excess.

Cook Trout

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add coated trout to pan, skin sides down. • Cook until skin is crispy, 5-6 minutes. Flip and cook until trout is golden and cooked through, 4-6 minutes more. Transfer to a paper-towel-lined plate.

Finish & Serve

• Fluff rice pilaf with a fork. Stir in lemon zest. • Spoon a layer of creamy herb sauce on one side of each plate. Arrange trout over sauce. Divide rice pilaf and green beans between plates in separate sections. Serve with remaining lemon wedges on the side.

Trout is fully cooked when internal temperature reaches 145°.