Pan-Seared Trout with Creamy Herb Sauce
with Lemon-Almond Rice Pilaf & Roasted Green Beans
- Milk
- Fish
- Wheat
- Tree Nuts
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.
Ingredients
6 ounce
Green Beans
1 tablespoon
Fry Seasoning
2 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Lemon
10 ounce
Steelhead Trout
(Contains: Fish)
1 clove
Garlic
¼ ounce
Parsley
2 unit
Scallions
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
½ cup
Flour
(Contains: Wheat)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the trout and creamy herb sauce, though some found the fish too fishy; rice was bland for several.
- Ease of prep: Some felt prep time was long, with tricky timing to serve everything warm; coating on fish tended to burn quickly.
- Suggestions: Consider baking the trout instead of frying; add more garlic to rice and serve sauce on top of fish for better flavor.
- Portions: Several wanted more sauce; green bean quantity felt insufficient for some.
- Texture: A few found the green beans tough when roasted; consider sautéing with garlic for better results.
Reviews from our home cooks
Trout was excellent. We put sauce on top! Rice was bland and way too much for a normal serving. Green beans cooked this way are tough and stringy. I cannot chew them. Can't you please offer a different way of cooking them? Your meals seem to have too much starches for sides and not enough vegetables lately.
This creamy herb sauce and trout was delicious. The almonds and rice was something I've never tried and it was excellent.
The creamy herb sauce was out of this World! Love this dish.
This is a solid 3 star. I think it would be better with the fish baked, as the fry spice flavor didn't come through. Really liked the creamy herb sauce and would have rather had my calories with more of that than the fry/flour combo.
We really enjoyed this! The rice could use maybe a sauce to make it creamy but aside from that, the fish and Herb sauce was knock-out good!
Loved the Trout. Could have used 10 oz of string beans rather than 6 oz.
Hard to figure out how to get the timing for all the different part of meal to be warm when ready to serve. I didn't think we would like it as none of us ever ate trout but it was excellent.
This is our 3rd meal from our first box. Love most everything with the meals...good flavor, fresh ingredients, clear instructions and perfect portion sizing. The one and only thing that we see as a downfall with all the meals thus far, is with the sauces or spreads. The size seems lacking for the meal. Now granted we like extra sauce on most things, however with everything else so good...seems like a minor issue to include a lil extra in that area. Not a dealbreaker...jus sayin. TY
Soooo good! We loved the bright flavor the lemon gave the creme fraiche sauce.
Steelhead is always a welcome option. Sauce went well with it. I had a little trouble getting the rice thoroughly tender, even though I added additional water and cooking time.
