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Low carb, ready in 15 min!
20 minutes

Seared Trout & Brown Butter Amandine

with Roasted Broccoli & Baby Greens Salad

Cooking time

20 minutes




720 /serving

Does it get more comforting than brown butter? Step up this early winter dinner of lean trout and green veggies with a stunning garnish made from butter that you’ll cook slowly until nutty and brown, and then mix with lemon, garlic and almonds for unparalleled crunch. Scattered over these beautiful fish fillets, with crisp-tender broccoli and a crisp radish salad on the side, it’ll elevate a carb-conscious weekday meal to Alp-level wonderment.

We will send you:

  • 2 Trout fillets (high-protein serving)
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 300g Broccoli florets
  • 1 Bunch of chives (or garlic chives)
  • 1 Lemon
  • 25g Sliced almonds
  • 15ml Minced garlic
  • 100g Radishes (or French radishes)
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Almonds, Fish, Milk, Mustard

You will need:

Large pan (non-stick if possible)
Sheet pan
Olive oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
55 g
Saturated Fat
16 g
660 mg
Total Carb
21 g
6 g
39 g
8 g
a picture
Roast the broccoli
Preheat the oven to 450°F. On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
a picture
Make the brown butter amandine
Meanwhile, zest and cut the lemon into 6 wedges. In a large pan (non-stick if possible), heat 3 tbsp butter (double for 4 portions) on medium-low. Cook, stirring frequently, 2 to 3 min., until beginning to foam; season with ½ the remaining spices and S&P. Add the almonds, garlic and lemon zest. Cook, stirring occasionally, 2 to 3 min., until beginning to brown. Add the juice of up to ½ the lemon wedges; stir well. Transfer to a medium bowl and reserve the pan.
a picture
Make the salad
Thinly slice the chives and radishes. In a large bowl, combine 3 tbsp olive oil, the juice of 1 remaining lemon wedge (double both for 4 portions), ½ the chives and S&P. Add the baby greens and radishes; toss well.
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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 spices and S&P. Cook, starting skin-sides down, 1 to 2 min. per side, or until cooked as desired.
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Plate your dish
Divide the broccoli and trout between your plates. Top the trout with the brown butter amandine and juice from the remaining lemon wedges. Garnish with the remaining chives. Serve the salad on the side. Bon appétit!

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