Garlic Beurre Blanc Trout

with mustard-dill potatoes and green beans

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Trout), Milk

  • Under 625 calories
    Under 35g carbs
    Over 30g protein
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In Your Box (serves 2)

  • Info
    10 oz. Steelhead Trout Filets
  • 8 oz. Green Beans
  • 8 oz. Red Potatoes
  • 1 Lemon
  • Info
    1 oz. Beurre Blanc Butter
  • 1 tsp. Minced Garlic and Lemon Basil
  • 1 tsp. Grained Dijon Mustard
  • 2 Dill Sprigs
Contains: Sulfites
Food intolerance information

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
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Microwave-Safe Bowl
  • 1 Large Non-Stick Pan

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
  1. 1

    Par-Cook Potatoes and Prepare Ingredients

    Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 6-7 minutes.

    Carefully remove from microwave.

    Using the flat side of an object (like a drinking glass), press down gently to smash each potato until 1/2" thick. Potatoes will be hot! Use caution.

    While potatoes microwave, stem and mince dill.

    Halve lemon lengthwise. Cut one half into wedges and juice the other half.

  2. 2

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and stir occasionally, 1 minute.

    Add 1/4 cup water, cover, and cook until tender, 6-8 minutes.

    Uncover and add 1 tsp. olive oil, smashed potatoes, and 1/2 tsp. salt. Stir occasionally until potatoes are crisp, 3-5 minutes.

    Remove from burner. Stir in mustard and dill until vegetables are coated.

    While vegetables cook, continue recipe.

  3. 3

    Cook the Trout

    Pat trout dry and season flesh side with 1/4 tsp. salt and a pinch of pepper.

    Place a medium 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, 3-4 minutes per side.

    Transfer trout to a plate. Keep pan over medium heat; no need to wipe clean.

  4. 4

    Make Sauce and Finish Dish

    Add butter, 1 Tbsp. lemon juice, minced garlic and lemon basil, and 2 Tbsp. water to hot pan. Stir occasionally until melted and combined, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping trout with sauce. Squeeze lemon wedges over to taste. Bon appétit!

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