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20 minutes
One pot

Pan-Seared Trout with Dill Aioli

Balsamic-Glazed Beets & Cucumber Salad

Cooking time

15 minutes




670 /serving

Trout, trout, let it all out, this is the dish we can’t live without! Delish fish gets all dressed up in the enticing flavours of dill and roasted garlic for this 15-minute recipe. Once you’ve glazed beets with white balsamic vinegar and our Zesty Herbs spice blend, you’ll whip up your dill-enhanced aioli, chop up a quick and crunchy cucumber salad, and swiftly sear your trout. It’s all so easy when you swim with the current!

We will send you:

  • 2 Trout fillets (high-protein serving)
  • 1 Bunch of dill
  • 2 Cucumbers
  • 500g Pre-cooked beets
  • 30ml White balsamic vinegar
  • 15g Minced roasted garlic
  • 60ml Mayonnaise
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Trout, Mustard, Sulphites

You will need:

Large pan (non-stick if possible)
Olive oil
Salt & pepper
Total Fat
44 g
Saturated Fat
5 g
620 mg
Total Carbs
34 g
22 g
35 g
6 g
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Cook & glaze the beets
Quarter the beets. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the beets and cook, 2 to 3 minutes per side, until golden brown and tender; season with ½ the spice blend and S&P. Add ⅓ of the white balsamic vinegar and cook, 30 seconds to 1 minute, until the liquid has reduced and the beets are thoroughly glazed. Wipe out and reserve the pan.
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Make the dill aioli
While the beets glaze, pick the dill fronds off the stems, discarding the stems; roughly chop the fronds. In a small bowl, combine the mayonnaise, up to ⅔ of the dill (to taste) and up to ½ the garlic (to taste); season with S&P to taste.
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Make the cucumber salad
Halve the cucumbers lengthwise; thinly slice into half-moons on an angle. In a medium bowl, combine the remaining white balsamic vinegar, as much remaining garlic as you’d like and 1 tbsp olive oil (double for 4 portions); season with a pinch of the remaining spice blend and S&P to taste. Add the cucumbers and toss well.
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Sear the trout
In the reserved pan, heat a drizzle of oil on medium. Pat the trout fillets dry with paper towel; season with the remaining spice blend and S&P. Add the trout* to the pan, skin-sides up, and sear, 1 to 2 minutes per side, or until cooked as desired.
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Plate your dish
Divide the dill aioli between your plates and spread out in a circular motion. Top with the glazed beets and seared trout. Top the trout with a spoonful of the cucumber salad. Garnish with the remaining dill. Serve any remaining cucumber salad on the side. Bon appétit!

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