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Low carb, ready in 15 min!
Spicy
One pot wonder
Ready in 10 minutes

Paleo: Spicy Seared Trout, Burst Tomatoes & Almonds

with Fennel & Baby Greens Salad

Cooking time

10 minutes

Servings

2/4

Calories

410 /serving

Lively flavours of lemon, pan-popped cherry tomatoes and toasted almonds play out over the fish in this divine dish. You’ll simply sear the trout in our chili-flecked Mediterranean Heat seasoning blend, and lay it down next to a sharp salad of baby greens and finely sliced fennel. It’s the Paleo diet on a plate, reworking the low-carb, pro-protein foodways of early humans to suit today’s nutrition-conscious people.

We will send you:

  • 2 Trout fillets (high-protein serving)
  • 140g Cherry tomatoes
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Lemon
  • 1 Fennel bulb
  • 25g Sliced almonds
  • 9g Mediterranean Heat spices (red chili pepper flakes, salt, black pepper, garlic, onion, fennel, herbs, paprika, parsley, dried vegetables, spices, mustard, sugar, lemon oil)

Contains: Almonds, Trout, Mustard

You will need:

Large pan
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
8 g
Sodium
640 mg
Total Carb
19 g
Sugars
5 g
Protein
46 g
Fibre
4 g
Preparation
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Mise en place
Halve and core the fennel bulb lengthwise; thinly slice. Halve the lemon; juice ½ and quarter the remaining ½.
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Toast the almonds
Heat a large, dry pan on medium. Toast the almonds, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
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Cook the trout
In the same pan, heat a drizzle of oil on medium. Pat the trout dry with paper towel; season with ⅔ of the spices and S&P. Cook, starting skin-sides down, 1 to 2 min. per side, or until cooked as desired. Transfer to a plate and keep warm. Reserve the pan.
a picture
Cook the tomatoes
In the same pan, heat a drizzle of oil on medium. Add the tomatoes, remaining spices and S&P. Cook, swirling the pan often, 2 to 3 min., until the tomatoes begin to burst.
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Make the salad
Meanwhile, in a large bowl, combine the lemon juice and 2 tbsp oil (double for 4 portions). Add the fennel, baby greens and S&P; toss well.
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Plate your dish
Divide the salad and trout between your plates. Spoon the tomatoes over the trout. Garnish with the almonds and lemon wedges. Bon appétit!

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