Meal Kit
Tuscan-Style Trout
with roasted potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk
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Under %{max_calories} caloriesPescatarianOver 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)
- 2 Russet Potatoes
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10 oz. Steelhead Trout Filets
- 1 Roma Tomato
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1 oz. Basil Pesto Butter
- ½ oz. Baby Spinach
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½ oz. Grated Parmesan Cheese
- 2 Garlic Cloves
- 1 tsp. Garlic Salt
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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Calories540
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Carbohydrates38g
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Net Carbs34g
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Fat27g
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Protein39g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
Customize It Instructions
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If using antibiotic free chicken breasts, 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 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
Core tomato and cut into 1/4" dice.
Cut potatoes into 1/2" dice.Mince garlic. -
2 Roast the Potatoes
Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, half the garlic salt (reserve remaining for trout), and a pinch of salt and pepper. Spread into a single layer.
Roast in hot oven, 15 minutes.Carefully remove from oven and gently stir. Top evenly with cheese.Roast again until browned and tender, 10-15 minutes.While potatoes roast, continue recipe. -
3 Cook the Trout
Pat trout dry and season flesh side with remaining garlic salt and a pinch of pepper.
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.Remove from burner. Transfer trout to a plate and tent with foil. -
4 Make the Topping
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add garlic and tomatoes to hot pan. Stir occasionally until garlic is fragrant and tomatoes have softened, 3-4 minutes.
Stir in spinach and a pinch of salt and pepper until spinach is wilted, 30-60 seconds.Stir in butter 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 topping. Bon appétit!
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