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20 minutes

Pan-Seared Trout with Herbed Butter

Roasted Radishes & Sautéed String Beans

Cooking time

20 minutes




470 /serving

Flavoured butters are one of life’s pleasures, and an easy chef’s trick you’ll definitely want to add to your repertoire. This one tops the charts with its mix of scallion, chives, garlic and lemon, a dreamy accompaniment to beautiful fillets of seared trout. Sharp and silky, the green butter will melt and drip between the layers of the flaky pink fish—but also onto those sweet roasted radishes and sautéed string beans. Expect magic.

We will send you:

  • 2 Trout fillets (high-protein serving)
  • 120g Radishes
  • 15ml Minced garlic
  • 1 Scallion
  • 1 Bunch of chives
  • 1 Lemon
  • 200g String beans
  • 7.5g Hearty Herb Garden spices (salt, garlic, dried carrot, red bell pepper, curry powder (contains mustard), sugar, sunflower oil, onion, black pepper, basil, oregano, marjoram, parsley, chives)

Contains: Trout, Milk, Mustard

You will need:

Large pan
Sheet pan
3 or 6 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
32 g
Saturated Fat
13 g
480 mg
Total Carbs
15 g
6 g
33 g
5 g
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Roast the radishes
Preheat the oven to 450°F. Halve the radishes (or quarter if large). On a lined sheet pan, toss the radishes with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 10 to 12 minutes, until browned and tender when pierced with a fork.
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Mise en place
While the radishes roast, place 3 tbsp butter (double for 4 portions) in a bowl to soften. Zest and quarter the lemon. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. Thinly slice the chives.
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Sauté the string beans
In a large pan, heat a drizzle of oil on medium-high. 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 remaining spice blend and S&P. Sauté, stirring frequently, 1 to 2 minutes, until crisp-tender. Transfer to a plate. Wipe out and reserve the pan.
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Make the herbed butter
While the string beans cook, to the bowl of softened butter, add (to taste) the chives, garlic, lemon zest, up to ½ the green top of the scallion, as much white bottom of the scallion as you’d like and the juice from up to 1 lemon wedge (double for 4 portions); season with S&P to taste and stir well.
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Cook 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 cook, 1 to 2 minutes per side, or until cooked as desired.
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Finish & serve
In a large bowl, toss the roasted radishes with ½ the herbed butter until coated. Divide the roasted radishessautéed string beans and trout between your plates. Top the trout with the remaining herbed butter and garnish with as much remaining green top of the scallion as you’d like. Serve the remaining lemon wedges on the side. Bon appétit!

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