Express
Sheet Pan Garlic Pepper Trout
with crunchy Buffalo ranch salad
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g net carbsFiber RichPescatarianOver 30g protein
Chef
Jimmy Shay
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
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10 oz. Steelhead Trout Filets
- 1 Romaine Heart
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3 oz. Creme Fraiche
- 3 oz. Shredded Red Cabbage
- 3 oz. Corn Kernels
- 3 oz. Shishito Peppers
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0.88 oz. Zesty Buffalo Sauce
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½ oz. Seasoned Croutons
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4 tsp. Ranch Seasoning
- 1 tsp. Garlic Pepper
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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Calories520
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Carbohydrates28g
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Net Carbs22g
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Fat31g
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Protein38g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 3 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
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If using antibiotic free chicken, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Finely crush croutons in shipping bag.
Hold romaine heart at root end and chop coarsely.Stem shishito peppers. Cut lengthwise and seed, if desired. Shishito peppers can vary in spice level; most are mild and smoky.Pat trout dry and season flesh side with garlic pepper. -
2 Roast the Dish
Place corn, peppers (to taste), 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on one side of prepared baking sheet. Massage oil and seasonings into vegetables. Spread into an even layer on their side.
Place trout, skin-side down, on empty side of sheet.Roast in hot oven until vegetables are tender and trout reaches a minimum internal temperature of 145 degrees, 7-10 minutes.Carefully remove from oven.While dish roasts, continue recipe. -
3 Make the Crema and Buffalo Dressing
In a mixing bowl, combine 1/3 the creme fraiche (reserve remaining for dressing), 1 Tbsp. water, and half the ranch seasoning (reserve remaining for dressing). Set aside.
In another mixing bowl, combine remaining creme fraiche, 2 Tbsp. water, remaining ranch seasoning, and half the zesty Buffalo sauce (to taste; remaining is yours to use as you please!). Set aside. -
4 Assemble Salad and Finish Dish
In another mixing bowl, combine romaine, cabbage, corn, peppers (to taste), and half the Buffalo dressing (to taste; reserve remaining for garnish).
To serve, top trout with crema. Garnish salad with remaining Buffalo dressing (to taste) and croutons. Bon appétit!
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