Pan-Seared Trout with Creamy Herb Sauce
with Lemon-Almond Rice Pilaf & Roasted Green Beans
This tasty trout dish is our twist on meunière, the simple French method of cooking fish to bright, buttery perfection. You’ll coat fillets in seasoned flour, then pan-fry in a hot skillet until golden and serve with a lemony scallion-parsley crème fraîche sauce—the perfect pairing! To complete the meal are sides of garlicky almond-studded rice pilaf and tender roasted green beans.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
½ ounce
Sliced Almonds
(Contains Tree Nuts)
¾ cup
Jasmine Rice
2 unit
Scallions
¼ ounce
Parsley
1 unit
Lemon
2 tablespoon
Crème Fraîche
(Contains Milk)
6 ounce
Green Beans
10 ounce
Steelhead Trout
(Contains Fish)
1 tablespoon
Fry Seasoning
1 teaspoon
Garlic Powder
½ cup
Flour
(Contains Wheat)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate garlic. • Heat a drizzle of oil in a small pot over medium-high heat. Add almonds and garlic and cook, stirring, until golden and fragrant, 30-60 seconds. • Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt; bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, trim green beans if necessary. Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until tender and browned, 12-15 minutes. Remove sheet from oven; carefully cover with foil to keep warm.
• Trim and mince scallions. Mince parsley. Zest and quarter lemon. • In a small bowl, combine scallions, parsley, crème fraîche, 1 TBSP olive oil (2 TBSP for 4 servings), and a squeeze of lemon juice; season with salt and pepper to taste. Set aside.
• Pat trout* dry with paper towels. Season generously with salt and pepper. In a shallow bowl, combine Fry Seasoning, garlic powder, half the flour, ½ tsp salt, and a pinch of pepper (all the flour and 1 tsp salt for 4 servings). • Add trout to bowl with flour mixture and turn to coat, shaking off any excess.
• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add coated trout to pan, skin sides down. • Cook until skin is crispy, 5-6 minutes. Flip and cook until trout is golden and cooked through, 4-6 minutes more. Transfer to a paper-towel-lined plate.
• Fluff rice pilaf with a fork. Stir in lemon zest. • Spoon a layer of creamy herb sauce on one side of each plate. Arrange trout over sauce. Divide rice pilaf and green beans between plates in separate sections. Serve with remaining lemon wedges on the side.
Trout is fully cooked when internal temperature reaches 145°.
