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Dairy Free
Gluten Free

Trout with Cucumber-Cilantro Salsa Verde

& Multicoloured Carrots

Cooking time

20 minutes




440 /serving

Delicate and mild, trout is a fish that doesn’t need much to impress. Today we season it ever so lightly before searing it until cooked exactly the way you like it. We make a bright salsa verde Goodfood-style to spoon onto the fish; fresh cucumber, chopped cilantro, a splash of lemon juice and a drizzle of oil is all you need to make this energizing topping. On the side we serve a rainbow assortment of Nantes carrots for even more colour and tender flavour.

We will send you:

  • 2 Trout fillets (High-protein serving)
  • 60g Baby lettuce
  • 15ml Minced garlic
  • 1 Bunch of cilantro
  • 1 Cucumber
  • 1 Lemon
  • 300g Quartered multicoloured Nantes carrots
  • 9g Trout spice blend (salt, garlic, curry powder (including mustard), onion, red bell pepper, vinegar powder, green bell pepper, celery seeds, basil, sunflower oil, parsley, chives)

Contains: Fish, Mustard, Sulphites

You will need:

Large pan (non-stick if possible)
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
22 g
Saturated Fat
4 g
520 mg
Total Carbs
23 g
9 g
39 g
5 g
a picture
Roast the carrots
Preheat the oven to 450°F. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer. Roast in the oven, turning halfway through, 18 to 22 minutes, until tender when pierced with a fork.
a picture
Cook the trout
In a large pan (nonstick if possible), 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 seasoned trout* to the pan, skin side down, and cook, 1 to 2 minutes per side or until cooked as desired. Transfer to a plate.
a picture
Make the salsa
While the fish cooks, juice the lemon. Small dice the cucumber. Roughly chop the cilantro leaves and stems. In a medium bowl, combine the cucumbers, cilantro, up to ½ the lemon juice (to taste) and as much of the garlic as you’d like; drizzle with oil and season with S&P to taste.
a picture
Make the salad & serve
In a large bowl, combine the lettuce, as much of the remaining lemon juice as you’d like and a generous drizzle of olive oil; season with S&P to taste. Divide the roasted carrots and finished trout between your plates. Spoon the salsa over the trout. Serve the salad on the side. Bon appétit!

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