Roasted Trout with Almond Gremolata
Gluten-free friendly or classic—the choice is yours!
- Wheat
- Fish
- Milk
- Tree Nuts
Flaky, oven-roasted tilapia fillets are topped with a bright almond gremolata with parsley, lemon, and toasted almonds for nutty crunch. It’s served with tender roasted green beans and your choice of fluffy rice or chewy couscous. We include both, so you can customize plates—rice for some, couscous for others. The result is a balanced, satisfying dinner that’s simple, vibrant, and full of flavor.
Ingredients
6 ounce
Green Beans
1 tablespoon
Fry Seasoning
¾ cup
Israeli Couscous
(Contains: Wheat)
¾ cup
Jasmine Rice
1 unit
Lemon
10 ounce
Steelhead Trout
(Contains: Fish)
1 clove
Garlic
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 teaspoon
Chili Flakes
¼ ounce
Parsley
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
3 teaspoon (tsp)
Olive Oil
3 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.
If Making Couscous: Bring a medium pot of salted water to a boil.
If Making Rice: In a small pot, combine rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Wash and dry produce.
Finely chop parsley. Peel and mince or grate garlic. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Trim green beans if necessary.
In a small bowl, combine parsley, 3 TBSP olive oil, a pinch of garlic, a pinch of lemon zest, and a squeeze of lemon juice (5 TBSP olive oil and a big squeeze of lemon juice for 4). Season with salt and pepper; set aside.
Toss green beans on one side of a baking sheet with a drizzle of olive oil, salt, and pepper.
Pat tilapia* dry with paper towels; rub each fillet with olive oil. Season with Fry Seasoning, salt, and pepper. Place on empty side of sheet. (For 4 servings, place on a second baking sheet.)
Roast on top rack until green beans are tender and tilapia is cooked through, 12-15 minutes. (For 4, roast green beans on top rack and tilapia on middle rack.)
Once water is boiling, add couscous to pot. Cook until tender, 6-8 minutes. Drain thoroughly and return to pot.
Add half the garlic herb butter; stir until butter has melted and couscous is coated. Taste and season with salt and pepper.
Turn off heat; keep covered until ready to serve.
Heat a medium dry pan over medium-high heat. Add almonds and toast, stirring occasionally, until golden brown, 2-4 minutes (watch carefully to avoid burning!).
Turn off heat; transfer to a cutting board.
Finely chop half the almonds.
To bowl with gremolata, add chopped almonds and as many chili flakes as you like. Season with additional salt and pepper if desired.
Fluff rice (if using) with a fork; stir in remaining garlic herb butter.
Divide tilapia, green beans, and your choice of rice or couscous between plates. Spoon almond gremolata over fish. Sprinkle remaining almonds and any remaining chili flakes over green beans. Serve with remaining lemon wedges on the side.
