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Clean15
One pot

Spiced Seared Trout

with Dill, Walnut & Champagne Vinegar Pesto

Cooking time

15 minutes

Servings

2/4

Calories

720 /serving

Let this lean, dense, delicately flavoured fish fill you with goodness and all sorts of omega 3 fatty acids! Tonight it’ll take you a mere 15 minutes to make your seared trout fillets with a fresh, herby, crunchy dill and roasted walnut pesto, brightened with a splash of champagne vinegar. And as a side, a baby arugula salad with julienned carrots and slivered radishes—just to add extra colour to your day.

We will send you:

  • 2 Trout fillets (High-protein serving)
  • 60g Sliced radishes
  • 100g Julienned carrots
  • 90g Baby arugula (or baby spinach)
  • 15g Minced roasted garlic
  • 50g Walnuts
  • 1 Bunch of dill
  • 30ml Champagne vinegar
  • 10g Seared trout spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Trout, Sulphites, Walnuts

You will need:

Large pan (non-stick if possible)
Olive oil
Oil
Salt & pepper
Total Fat
57 g
Saturated Fat
7 g
Sodium
520 mg
Total Carbs
17 g
Sugars
6 g
Protein
44 g
Fibres
5 g
Preparation
a picture
Toast the walnuts
Heat a large, dry pan (non-stick if possible) on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer immediately to a cutting board to cool, then roughly chop. Wipe out and reserve the pan.
a picture
Cook the trout
In the same pan, heat a drizzle of oil on medium. Pat the trout dry with paper towel; season with ½ the spice blend and S&P. Add the seasoned trout* to the pan (starting flesh side down) and cook, 1 to 2 minutes per side, or until cooked as desired.
a picture
Make the pesto
While the fish cooks, pick the dill fronds off the stems; roughly chop the fronds. In a small bowl, combine the chopped dill, toasted walnuts, as much of the garlic as you’d like, ½ the vinegar and 4 tbsp olive oil (double for 4 portions). Season with the remaining spice blend and S&P to taste.
a picture
Make the salad
In a large bowl, combine the remaining vinegar and 2 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the arugula, radishes and carrots. Toss to combine thoroughly.
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Plate your dish
Divide the finished salad and trout between your plates. Drizzle the pesto over the fish. Bon appétit!

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