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Trout in Brown Butter Amandine

with Roasted Broccoli & Mixed Greens Salad

Cooking time

20 minutes




690 /serving

Does it get more comforting than brown butter? Perk up this meal of lean trout and greens with a stunning sauce made from butter that you’ll cook slowly until nutty and brown, and then mix with lemon, garlic and almonds for unparalleled crunch. Drizzled over the beautiful fillets of trout, with crisp-tender broccoli on the side, it’ll level up this weekday meal to Alp-level heights.

We will send you:

  • 2 Trout fillets (High-protein serving)
  • 90g Baby lettuce
  • 200g Broccoli florets
  • 1 Bunch of chives
  • 1 Lemon
  • 25g Sliced almonds
  • 15ml Minced garlic
  • 9g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Trout, Milk, Mustard, Sulphites, Almonds

You will need:

Large pan (non-stick if possible)
Sheet pan
Olive oil
3 or 6 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
53 g
Saturated Fat
16 g
630 mg
Total Carbs
15 g
4 g
43 g
6 g
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Roast the broccoli
Preheat the oven to 450°F. On a lined sheet pan, toss the broccoli with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer. Roast in the oven, flipping halfway, 14 to 18 minutes, until tender when pierced with a fork.
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Make the brown butter amandine
While the broccoli roasts, zest and slice the lemon into 6 wedges. In a large pan (non-stick if possible), melt 3 tbsp butter (double for 4 portions) on medium-low. Cook, stirring frequently, 2 to 3 min., until the butter starts to foam; season with ½ the remaining spice blend and S&P. Add the almonds, garlic and as much of the lemon zest as you’d like. Toast, stirring occasionally, 2 to 3 min., until beginning to brown. Add juice from up to ½ the lemon wedges (to taste) and stir to combine. Transfer to a medium bowl. Reserve the pan.
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Make the salad
While the brown butter amandine cooks, thinly slice the chives. In a large bowl, combine ½ the chives, 3 tbsp olive oil (double for 4 portions) and juice from 1 of the remaining lemon wedges, to taste (double for 4 portions). Season with S&P to taste. Stir to combine thoroughly. Add the lettuce and 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 spice blend and S&P. Add the trout* to the pan, starting skin side up, and cook, 1 to 2 minutes per side, or until cooked as desired.
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Plate your dish
Divide the finished broccoli and trout between your plates. Squeeze the juice from the remaining lemon wedges over the fish (to taste). Spoon as much of the brown butter amandine over the trout and  broccoli as you’d like. Garnish the trout 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.