Steelhead Trout Niçoise

with warm potato and spinach salad

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Fish

Calories Conscious
Carb Conscious
A note about serious food allergies

The niçoise salad is a bistro classic that features fresh flavors from the French Riviera. Our version showcases steelhead trout, a mild-flavored and tender fish closely related to salmon, which is where it gets its vibrant hue. Served atop a salad with green beans, red potatoes, and a tomato-caper relish, this is fresh, healthy eating at its best.

In Your Box (serves 2)

  • ½ oz. Pitted Kalamata Olives
  • 1 Roma Tomato
  • 2 Garlic Cloves
  • 1 Lemon
  • 2 oz. Green Beans
  • 3 oz. Red Potato
  • Info
    2 Steelhead Trout Fillets
  • ¼ oz. Capers
  • 4 oz. Baby Spinach
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 16 fresh recipes featuring steak, chicken, pork, fish, vegetarian, and beyond to meet your cooking needs each week.

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Cut olives into ¼" slices. Cut Roma tomato into ½' dice. Mince garlic. Zest and halve lemon. Cut one half into two wedges and juice the other half. Trim ends off green beans. Cut into 1" pieces. Cut potato into ½" dice. Rinse trout fillets, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Cook the Potatoes and Green Beans

    Cook the Potatoes and Green Beans

    Bring a small pot with potatoes and 2 cups lightly salted water to a boil over high heat. Cook until tender but not falling apart, 5-8 minutes. Add green beans and cook until bright green and tender, 3-4 minutes. Drain in colander and set aside.

  • Step 3 - Make the Tomato Relish

    Make the Tomato Relish

    In a small mixing bowl, combine tomatoes, half the lemon zest (reserve remaining for garnish), olives, capers, 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp pepper. Set aside for flavors to marry.

  • Step 4 - Cook the Trout

    Cook the Trout

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and trout, skin side up, to hot pan. Cook until browned, 3-5 minutes. Flip, reduce heat to medium, and cook until skin is crispy and trout reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove pan from burner and set aside. While trout cooks, make salad.

  • Step 5 - Make the Salad

    Make the Salad

    Mix garlic, 1 Tbsp. lemon juice, and 2 Tbsp. olive oil to a large mixing bowl. Add ½ tsp. salt, ¼ tsp. pepper, potatoes, green beans, and spinach to bowl. Toss to coat.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place salad onto a bowl or shallow plate. Set trout next to salad, skin side down, and top with tomato relish. Garnish to taste with remaining lemon zest and lemon wedges.