Meal Kit

Seared Trout with Romesco Sauce

and garlic aioli roasted potatoes

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 3 days

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

  • Over 30g protein
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

Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.

In Your Box (serves 2)

  • 12 oz. Red Potatoes
  • Info
    10 oz. Steelhead Trout Filets
  • Info
    2 Tbsp. Roasted Red Pepper Pesto
  • Info
    0.84 oz. Mayonnaise
  • Info
    ½ oz. Roasted Sliced Almonds
  • ¼ oz. Sherry Vinegar
  • ¼ oz. Parsley
  • 2 Garlic Cloves
  • 1 tsp. Potato Spice Seasoning
  • 1 tsp. Creole Seasoning
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
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls

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 filets mignon, 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.

  • If using mahi-mahi, pat dry. Halve any larger pieces to match smaller pieces. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.

  • 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

    Roast the Potatoes

    Quarter potatoes. If larger than a ping-pong ball, cut into six to eight wedges.

    Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and potato seasoning. Spread into a single layer.

    Roast in hot oven until browned and tender, 25-27 minutes.

    While potatoes roast, continue recipe.

  2. 2

    Prepare the Ingredients

    Finely chop almonds.

    Stem and mince parsley.

    Mince garlic.

    Pat trout dry and season flesh side with creole seasoning (use less if spice-averse).

  3. 3

    Cook the Trout

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

    Add trout, skin-side up first, to hot pan. Cook 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 Aioli and Romesco Sauce

    In a mixing bowl, thoroughly combine 1 tsp. garlic, mayonnaise, and a pinch of salt. Set aside.

    In another mixing bowl, thoroughly combine pesto, almonds, vinegar, half the parsley (reserve remaining for garnish), 1 Tbsp. olive oil, and a pinch of salt. Set aside.

  5. 5

    Coat Potatoes and Finish Dish

    Carefully remove potatoes from oven and transfer to bowl with aioli. Toss to coat evenly. Baking sheet and potatoes will be hot! Use a utensil.

    Plate dish as pictured on front of card, serving trout with romesco sauce and garnishing dish with remaining parsley. Bon appétit!

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