Turkish-Spiced Trout with Apricots
plus Za’atar-Roasted Sweet Potato & Cucumber-Dill Salad
- Milk
- Fish
- Sesame
Ingredients
1 unit
Red Onion
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 unit
Sweet Potato
2 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
10 ounce
Rainbow Trout
(Contains: Fish)
1 ounce
Dried Apricots
1 tablespoon
Turkish Spice Blend
¼ ounce
Dill
½ tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
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Halve, peel, and cut onion into ½-inch-thick wedges. Dice sweet potato into ½-inch pieces. Pick and roughly chop fronds from dill. Zest and quarter lemon. Trim and thinly slice cucumber into rounds.
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Halve, peel, and slice onion into 1/2-inch thick wedges. Dice sweet potatoes into ½-inch pieces. Zest and quarter lemon. Thinly slice cucumber into rounds. Roughly chop dill.
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Toss onion, sweet potato, and tomatoes on a baking sheet with a large drizzle of olive oil, half the Za’atar Spice (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
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While veggies roast, in a medium bowl, mix together yogurt, dill, and a squeeze of lemon juice (big squeeze for 4 servings). Season with salt and pepper.
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Add cucumber and stir until evenly coated. Refrigerate until ready to serve.
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Pat chicken* dry with paper towels; season all over with half the Turkish Spice Blend (you’ll use the rest in the next step), salt, and pepper.
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Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.
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Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.
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Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer chicken to a plate and let pan rest for at least 1 minute.
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Heat 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium-low heat until melted.
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Stir in stock concentrate, dried apricots, remaining Turkish Spice Blend, ¼ cup water, juice from one lemon wedge, salt, and pepper (½ cup water and juice from two lemon wedges for 4). Cook, stirring occasionally, until mixture has thickened, 1-3 minutes.
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Slice chicken crosswise.
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Divide chicken, cucumber salad, and roasted veggies between plates. Top chicken with sauce and serve.
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