Meal Kit

Tzatziki Trout

with roasted potatoes

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Trout), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Pescatarian
    Over 30g protein
  • Gluten-Smart

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In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • Info
    10 oz. Steelhead Trout Filets
  • 1 Lemon
  • 1 Persian Cucumber
  • Info
    2 oz. Tzatziki Cup
  • Info
    1 oz. Light Sour Cream
  • 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.

  • Nutrition (per serving)

  • Calories
    470
  • Carbohydrates
    39g
  • Net Carbs
    36g
  • Fat
    20g
  • Protein
    37g
  • Sodium
    1060mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 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

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • 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.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. 

  1. 1

    Roast the Potatoes

    Cut potatoes into 1" dice.

    Place potatoes on prepared baking sheet. Top with 2 tsp. olive oil, half the garlic salt (reserve remaining for trout), and a pinch of pepper. Massage oil and seasonings into potatoes and spread into a single layer.

    Roast in hot oven until golden-brown and tender, 25-30 minutes, flipping once halfway through.

    Carefully remove from oven. Top potatoes with 1 tsp. lemon zest (prepared in next step) and gently toss to coat.

    While potatoes roast, continue recipe.

  2. 2

    Prepare the Ingredients

    Trim cucumber and cut into 1/4" dice.

    Zest and halve lemon lengthwise. Cut one half into wedges and juice the other half.

  3. 3

    Make the Tzatziki Mixture

    In a mixing bowl, combine cucumbers, 2 tsp. lemon juice, tzatziki, sour cream, and a pinch of salt and pepper. Set aside.

  4. 4

    Cook the Trout

    Pat trout dry and season flesh side with remaining garlic 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 until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping trout with tzatziki mixture. Squeeze lemon wedges over to taste. Bon appétit!

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