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Clean15
20 minutes
One pot

Lemon Seared Trout

with Cacio e Pepe String Beans & Radishes

Cooking time

15 minutes

Servings

2/4

Calories

450 /serving

Looking for a light, fresh meal that still feels a little bit indulgent? This lemon seared trout is fall-apart tender on the inside and grilled until golden on the outside. You’ll serve it with a puckery lemon sauce, and the pièce de résistance: crisp-tender string beans and radishes tossed with Grana Padano cheese and spices to get that authentic Italian cacio e pepe flavour. Sprinkle with parsley for freshness and go liberal with the sauce—trust us.

We will send you:

  • 2 Trout fillets (high-protein serving)
  • 1 Bunch of parsley
  • 1 Lemon
  • 200g String beans
  • 120g Radishes
  • 30ml Mayonnaise
  • 25g Grana Padano (contains rennet)
  • 9g Zesty Herbs spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Trout, Milk, Mustard

You will need:

Large pan
Oil
Salt & pepper
Total Fat
29 g
Saturated Fat
6 g
Sodium
530 mg
Total Carbs
12 g
Sugars
5 g
Protein
37 g
Fibres
5 g
Preparation
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Sauté the vegetables
Quarter the radishes. In a large pan, heat a drizzle of oil on medium-high. Add the radishes to the pan and sauté, 1 to 2 minutes per side, until beginning to brown and soften. Add the string beans and sauté, stirring frequently, 1 to 2 minutes, until beginning to soften. Add 1 tbsp water (double for 4 portions); season with ½ the spice blend and S&P. Sauté, stirring frequently, 1 to 2 minutes, until crisp-tender. Add ½ the Grana Padano. Transfer the vegetables to a plate and set aside in a warm spot; wipe out and reserve the pan.
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Mise en place
While the vegetables cook, quarter the lemon. Roughly chop the parsley leaves and stems.
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Make the lemon sauce
In a medium bowl, combine the juice from up to ½ the lemon wedges (to taste) with the mayonnaise, remaining Grana Padano and 1 tsp water (double for 4 portions).
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Cook the trout
In the reserved pan, heat a drizzle of oil on medium. Pat the trout dry with paper towel; season with the remaining spice blend and S&P. Add the trout* to the pan, starting skin-side up, and cook, 1 to 2 minutes per side, or until cooked as desired.
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Plate your dish
Divide the finished vegetables and trout between your plates. Drizzle as much of the lemon sauce over the dish as you’d like. Garnish with the parsley and remaining lemon wedges. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.