Meal Kit

Almond Gremolata Trout

with green bean ratatouille

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Tree Nuts (Almonds), Fish (Trout)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein

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In Your Box (serves 2)

  • Info
    10 oz. Steelhead Trout Filets
  • 1 Zucchini
  • 1 Roma Tomato
  • 1 Lemon
  • 4 oz. Trimmed Green Beans
  • Info
    1 oz. Roasted Sliced Almonds
  • 4 Garlic Cloves
  • ¼ oz. Parsley
  • 2 tsp. Blackening Seasoning
  • 1 tsp. Onion Salt

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 2 Large Non-Stick Pans
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Prepare the Ingredients

    Core tomato and cut into 1/2" dice.

    Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

    Trim green beans, if necessary, and cut into 1" pieces.

    Mince parsley, no need to stem.

    Zest and halve lemon. Cut one half into wedges and juice the other half.

    Coarsely chop almonds.

    Mince garlic.

  2. 2

    Start the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add zucchini, green beans, tomatoes, half the garlic (reserve remaining for gremolata), and onion salt to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.

    Remove from burner.

    While vegetables cook, continue recipe.

  3. 3

    Cook the Trout

    Pat trout dry and season flesh side with blackening seasoning.

    Place another large non-stick pan over medium heat and add 1 tsp. olive oil.

    Add trout, skin-side up, to hot pan. Cook undisturbed until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Remove from burner.

    While trout cooks, continue recipe.

  4. 4

    Make the Gremolata

    In a mixing bowl, combine parsley, remaining garlic, almonds, a pinch of salt, 3 Tbsp. olive oil, 1 tsp. lemon zest, and 1 Tbsp. lemon juice. Set aside.

  5. 5

    Finish Vegetables and Finish Dish

    Stir 1 Tbsp. gremolata (reserve remaining for garnish) into vegetables.

    Plate dish as pictured on front of card, topping vegetables with trout and garnishing with remaining gremolata. Squeeze lemon wedges over to taste. Bon appétit!

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