Express
Creamy Lemon Trout
with pesto carrots
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Trout), Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Tom Scodari
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Coin Cut Carrots
- 10 oz. Steelhead Trout Filets
- 4 fl. oz. Cream Sauce Base
- 1 Lemon
- 1 oz. Red Pepper Pesto
- 2 tsp. Creole Seasoning
- 1 Tbsp. Cornstarch
- 1 tsp. Potato Spice Seasoning
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.
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Nutrition (per serving)
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Calories500
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Carbohydrates27g
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Net Carbs21g
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Fat31g
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Protein34g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
In a mixing bowl, combine cornstarch and Creole seasoning (use less if spice-averse). Set aside. -
2 Cook the Carrots
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots, potato spice seasoning, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is almost completely evaporated and carrots are tender, 3-5 minutes.Uncover and stir in pesto until combined and carrots are slightly browned, 2-4 minutes.Remove from burner.While carrots cook, continue recipe. -
3 Start the Trout
Pat trout dry. Evenly top flesh side with cornstarch mixture (use less if spice-averse).
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add trout, flesh-side down, to hot pan. Cook undisturbed, 3 minutes.Trout will finish cooking in a later step. -
4 Finish Trout and Finish Dish
Flip trout.
Add cream base and 1 Tbsp. lemon juice to hot pan. Cook until trout reaches a minimum internal temperature of 145 degrees and sauce is heated through, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping trout with sauce from pan. Squeeze lemon wedges over to taste. Bon appétit!
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