Trout with Lemon-Dill Sauce
with Garlic Herb Toast, Buttery Green Beans, Radishes & Potatoes
- Milk
- Fish
- Soy
- Wheat
Elevate your weeknight dinner game with this restaurant-worthy meal: Pan-seared barramundi is draped in a creamy lemon-dill sauce and set atop tender sautéed potatoes, green beans, and peppery radishes tossed in garlic herb butter. It's all served with golden garlic toast to soak up every bit of sauce.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
8 ounce
Green Beans
1 unit
Lemon
10 ounce
Rainbow Trout
(Contains: Fish)
12 ounce
Fingerling Potatoes
3 unit
Radishes
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼ ounce
Dill
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve potatoes lengthwise (quarter any larger potatoes); place in a medium microwave-safe bowl. Season with a pinch of salt and cover with plastic wrap. Microwave until tender, 5-6 minutes (you’ll finish the potatoes in Step 3).
While potatoes cook, trim green beans if necessary. Trim and quarter radishes. Quarter lemon. Pick and finely chop fronds from dill.
Pat barramundi* dry with paper towels and season flesh sides with half the garlic powder (you’ll use the rest later), salt, and pepper.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes.
Flip and cook until barramundi is opaque and cooked through, 2-3 minutes more. Turn off heat.
Remove from heat and stir in sour cream, 1 TBSP water, juice from 1 lemon wedge, and as much dill as you like (use 2 TBSP water and juice from 2 wedges for 4 servings). Set aside until ready to serve.
Meanwhile, heat a drizzle of oil in a second large pan over medium-high heat. Add green beans, radishes, cooked potatoes, remaining garlic powder, a pinch of salt, and pepper. Cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes.
Turn off heat. Stir in half the garlic herb butter until melted and combined.
Halve baguette lengthwise and toast until golden. Spread cut sides of baguette with remaining garlic herb butter.
Once barramundi is done, with pan off heat, stir in sour cream, 1 TBSP water, juice from one lemon wedge, and as much dill as you like (2 TBSP water and juice from two lemon wedges for 4 servings). TIP: If sauce seems too thick, stir in a splash of water.
Halve baguette lengthwise and toast until golden.
Spread cut sides with remaining garlic herb butter.
Divide veggies between shallow bowls; top with barramundi and lemon-dill sauce. Serve with garlic herb toast and any remaining lemon wedges on the side.
