HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPecan Crusted Trout
Pecan-Crusted Trout

Pecan-Crusted Trout

with a Cranberry-Studded Salad & Thyme-Roasted Potatoes

Gourmet Plus
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Is there anything better than tender, buttery fish with a crunchy, nutty topping? Why, yes! How about Steelhead trout fillets coated in a creamy honey mustard sauce, then crusted in a mixture of crushed pecans, panko, fresh thyme, and butter? (To be honest, we’d eat anything with that sprinkled on top!) The topping turns toasty and crispy in the oven as the fish cooks to juicy perfection. As if that weren’t enough to sell you, on the side, we’re also serving up thyme-roasted potato rounds and mixed greens with dried cranberries. Weeknight luxury is just 35 minutes away!

Allergens:Tree NutsWheatEggsFishMilk

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

¼ ounce


½ ounce


(ContainsTree Nuts)

¼ cup

Panko Breadcrumbs


2 teaspoon


2 teaspoon

Dijon Mustard

2 tablespoon



10 ounce

Steelhead Trout


1 unit


1 ounce

Dried Cranberries

2 ounce

Mixed Greens

Not included in your delivery

Kosher Salt


1 tablespoon

Cooking Oil

2 tablespoon



2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories980 kcal
Fat70 g
Saturated Fat19 g
Carbohydrate64 g
Sugar22 g
Dietary Fiber9 g
Protein30 g
Cholesterol125 mg
Sodium360 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
Baking Sheet
Medium Bowl
Small Bowl
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp. Finely chop pecans or crush in their bag with a heavy-bottomed pan or rolling pin.


• Lightly oil a baking sheet. Toss potatoes on sheet with a drizzle of oil, half the chopped thyme, salt, and pepper. • Roast on top rack until browned and tender, 22-24 minutes total. (You’ll start the trout after 12 minutes.)


• While potatoes roast, in a small bowl, combine honey, mustard, and mayonnaise. • Place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in pecans, panko, remaining chopped thyme, and a pinch of salt and pepper.


• Pat trout* dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat. • Once potatoes have roasted 12 minutes, place trout skin sides down on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce (save remaining sauce for serving); mound with pecan mixture, pressing firmly to adhere. • Transfer potatoes to middle rack and place trout on top rack. Roast until crust is golden brown and trout is cooked through, 10-12 minutes.


• Meanwhile, quarter lemon. • In a large bowl, combine mixed greens, cranberries, a large drizzle of olive oil, and as much lemon juice as you like. Season with salt and pepper.


• Divide trout, potatoes, and salad between plates. Drizzle trout with remaining honey mustard sauce and serve.