Meal Kit

Piccata Butter Trout

with roasted zucchini

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Trout), Milk

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)

  • 3 Zucchini
  • Info
    10 oz. Steelhead Trout Filets
  • Info
    1 oz. Beurre Blanc Butter
  • Info
    1 oz. Shredded Parmesan Cheese
  • ½ oz. Capers
  • 1 tsp. Potato Spice Seasoning
  • ½ tsp. Garlic and Parsley Seasoning
  • 1 tsp. Italian Seasoning Blend

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
  • Cooking Spray
  • 1 Baking Sheet
  • 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

Customize It Instructions

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • 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

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

    Mince capers.

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

  2. 2

    Start the Zucchini

    Place zucchini on prepared baking sheet and toss with potato spice seasoning and Italian seasoning. Spread into an even layer.

    Roast in hot oven, 8 minutes.

    While zucchini roasts, continue recipe.

  3. 3

    Cook the Trout

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

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

    Remove from burner. Transfer trout to a plate and tent with foil. Wipe pan clean and reserve.

  4. 4

    Finish the Zucchini

    After 8 minutes, carefully remove sheet from oven and top zucchini evenly with cheese.

    Roast again in hot oven until zucchini is tender and cheese is melted and browned, 8-10 minutes.

    Carefully remove from oven.

    While zucchini roasts, continue recipe.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook trout to medium heat. Add capers to hot pan and stir often, 1 minute.

    Add butter and stir constantly until melted and combined, 30-60 seconds.

    Add 1 tsp. water and stir to combine.

    Remove from burner.

    Plate dish as pictured on front of card, topping trout with sauce. Bon appétit!

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