Trout with Pistachio-Scallion Gremolata
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Trout with Pistachio-Scallion Gremolata

Trout with Pistachio-Scallion Gremolata

with Red Pepper Glaze, Garlic Herb Potatoes & Green Beans

This combo of seared steelhead trout (a relative of the salmon) with a slightly sweet red pepper glaze and a crunchy, tangy pistachio-lemon-scallion gremolata topping is swoon-worthy. And that’s before we’ve even gotten into the sides! Sliced potatoes are roasted until crisp outside and tender inside, while green beans and scallions get a dose of luscious garlic-herb butter before roasting to a golden brown. It feels like a fancy meal, but comes together easily in 35 minutes. It’s the height of so-fish-tication. (We’ll show ourselves out, thanks.)

Tree Nuts

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

Total Time35 minutes
Prep Time10 minutes


serving amount

2 tablespoon

Garlic Herb Butter

(Contains Milk)

6 ounce

Green Beans

1 unit

Red Pepper Jam

1 unit


½ ounce


(Contains Tree Nuts)

16 ounce


2 unit


10 ounce

Steelhead Trout

(Contains Fish)

Not included in your delivery



2 teaspoon

Cooking Oil

1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories790 kcal
Fat45 g
Saturated Fat12 g
Carbohydrate65 g
Sugar17 g
Dietary Fiber7 g
Protein36 g
Cholesterol110 mg
Sodium280 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.


Baking Sheet
Paper Towel
Small Bowl
Medium Bowl



• Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring garlic herb butter to room temperature. Wash and dry produce. • Slice potatoes into ¼-inch-thick rounds (no need to peel). Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens. Roughly chop pistachios. Zest and quarter lemon.

Roast Potatoes

• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 18-20 minutes.

Roast Trout & Green Beans

• While potatoes roast, pat trout* dry with paper towels; season with a big pinch of salt and pepper. • Place trout, skin sides down, on one side of a second lightly oiled baking sheet. Spread tops with red pepper jam. • Toss green beans and scallion whites on empty side of sheet with half the garlic herb butter, salt, and pepper (it’s OK if the butter is chunky, it’ll melt and coat the veggies as they cook). • Roast on top rack until trout is cooked through and green beans are browned and tender, 10-12 minutes.

Make Gremolata

• Meanwhile, in a small bowl, combine pistachios, scallion greens, 1 TBSP olive oil (2 TBSP for 4 servings), juice from one lemon wedge (two wedges for 4), a pinch of salt, and as much lemon zest as you like. Set aside until ready to serve.

Finish Potatoes

• Once potatoes are done, carefully transfer to a medium bowl. Add remaining garlic herb butter and toss to coat.


• Divide potato rounds, trout, and green beans between plates. Top trout with gremolata; serve with remaining lemon wedges on the side.

Trout is fully cooked when internal temperature reaches 145°.

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