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20 minutes
One pot

Spiced Seared Trout

with Dill, Walnut & Champagne Vinegar Pesto

Cooking time

15 minutes




700 /serving

You’ll be a lean, clean cooking machine with this fancy fish dish that’s ready in a mere 15 minutes. Celebrate the delicate flavour of the trout by gently searing the fillets and serving them with an innovative take on pesto that combines fresh dill, toasted walnuts and roasted garlic, brightened with a drop of champagne vinegar. And as a side, a salad of baby greens, julienned carrots and slivered radishes adds extra colour to your day.

We will send you:

  • 2 Trout fillets (high-protein serving)
  • 60g Sliced radishes
  • 100g Julienned carrots
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 15g Minced roasted garlic
  • 50g Walnuts
  • 1 Bunch of dill
  • 30ml Champagne vinegar
  • 10g Garlic & Sweet Pepper spices (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
Salt & pepper
Total Fat
56 g
Saturated Fat
7 g
520 mg
Total Carbs
16 g
5 g
38 g
5 g
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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. Reserve the pan.
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Cook the trout
In the same pan, heat a drizzle of oil on medium. Pat the trout fillets dry with paper towel; season with ½ the spice blend and S&P. Add the trout* to the pan (starting flesh-sides down) and cook, 1 to 2 minutes per side, or until cooked as desired.
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Make the pesto
While the trout cooks, pick the dill fronds off the stems, discarding the stems; roughly chop the fronds. In a small bowl, make the pesto by combining the dill, toasted walnuts, as much garlic as you’d like, ½ the champagne vinegar and 4 tbsp olive oil (double for 4 portions). Season with the remaining spice blend and S&P to taste.
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Make the salad
In a large bowl, combine the remaining champagne vinegar and 2 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the baby greens, radishes and carrots. Toss well.
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Plate your dish
Divide the finished salad and trout between your plates. Spoon the pesto over the trout. Bon appétit!

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