Meal Kit
Trout Topped with Caper Sauce
and Parmesan cottage fries
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk
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PescatarianOver 30g protein
- Gluten-Smart
Chef
Rachel Post
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)
- 16 oz. Red Potatoes
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10 oz. Steelhead Trout Filets
- 1 Lemon
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1 oz. Grated Parmesan Cheese
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1 oz. Creme Fraiche
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¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Mirepoix Broth Concentrate
- 1 Tbsp. Savory Seasoning
- ¼ oz. Capers
- 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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Calories680
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Carbohydrates56g
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Net Carbs50g
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Fat39g
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Protein42g
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Sodium1860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Plate
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 until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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.
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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.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Cut potatoes into 1/2" rounds.
Halve lemon. Cut one half into wedges and juice the other half.Mince capers.Pat trout dry. Season flesh side with garlic pepper and 1/4 tsp. salt. -
2 Roast the Potatoes
Place potatoes, savory seasoning, 1 Tbsp. olive oil, and 1/4 tsp. salt on prepared baking sheet. Massage oil and seasonings into potatoes. Spread into an even layer.
Roast in hot oven, 15 minutes.Carefully remove sheet from oven and flip potatoes. Sheet and potatoes will be hot! Use a utensil.Evenly top potatoes with cheese.Roast again in hot oven until potatoes are tender and cheese is melted, 10-15 minutes.Carefully remove from oven.While potatoes roast, continue recipe. -
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.Transfer trout to a plate and set aside. Wipe pan clean and keep over medium heat. -
4 Start the Sauce
Add 1 tsp. olive oil to hot pan.
Add capers and stir occasionally until fragrant, 30-60 seconds. -
5 Finish Sauce and Finish Dish
Add mirepoix base, 2 tsp. lemon juice, and 2 Tbsp. water to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir in butter and creme fraiche until sauce is slightly thickened, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping trout with sauce. Squeeze lemon wedges over meal to taste. Bon appétit!
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