Meal Kit
Tuscan Butter Trout
with potatoes and green beans
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Trout), Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
Chef
Maija Barnes
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)
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10 oz. Steelhead Trout Filets
- 8 oz. Green Beans
- 8 oz. Red Potatoes
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1 oz. Creme Fraiche
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⅘ oz. Tuscan Herb Butter
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½ oz. Grated Parmesan Cheese
- ½ tsp. Garlic and Parsley Seasoning
- ½ 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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Calories560
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Carbohydrates33g
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Net Carbs27g
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Fat34g
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Protein39g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Non-Stick Pan
- 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
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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 2 tsp. olive oil, garlic and parsley seasoning, half the cheese (reserve remaining for garnish), and 1/2 tsp. salt. Spread into a single layer.Roast in hot oven until browned and tender, 25-27 minutes.While potatoes roast, continue recipe. -
2 Cook the Green Beans
Trim green beans, if necessary.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.Add 1/4 cup water, cover, and cook until tender, 6-8 minutes.Uncover and season with garlic pepper and 1/4 tsp. salt. Stir to combine. Remove from burner. Transfer to a plate and set aside. Wipe pan clean and reserve.While green beans cook, continue recipe. -
3 Cook the Trout
Pat trout dry and season flesh side with 1/4 tsp. salt.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add trout, skin-side up, to hot pan. Cook undisturbed until lightly browned and trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer to a plate and set aside. -
4 Make the Sauce
Return pan used to cook green beans to medium heat. Add crème fraîche, butter (to taste), and 2 Tbsp. water to hot pan. Stir occasionally until melted and combined, 1-2 minutes.
Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping trout with sauce (to taste) and garnishing potatoes with remaining cheese. Bon appétit!
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