Pecan-Crusted Trout
with an Apple-Studded Salad and Thyme-Roasted Potatoes
Is there anything better than tender, buttery fish with a crunchy, nutty topping? Why, yes! How about Steelhead trout fillets coated in a creamy honey mustard sauce, then crusted in a mixture of crushed pecans, panko, fresh thyme, and butter? (To be honest, we’d eat anything with that sprinkled on top!) The topping turns toasty and crispy in the oven as the fish cooks to juicy perfection. As if that weren’t enough to sell you, on the side, we’re also serving up thyme-roasted potato rounds and mixed greens with apple slices. Weeknight luxury is just 35 minutes away!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
12
Yukon Gold Potatoes
¼
Thyme
1
Pecans
(Contains Nuts)
¼
Panko Breadcrumbs
(Contains Cereals containing gluten)
2
Honey
2
Dijon Mustard
(Contains Sulphites, Mustard)
2
Mayonnaise
(Contains Egg, Mustard)
10
Columbia River Steelhead Trout
(Contains Fish)
1
Lemon
1
Apple
2
Mixed Greens
2
Butter
(Contains Milk)
Not included in your delivery
Salt
Pepper
1
Vegetable Oil
2
Olive Oil
Nutritional information
Utensils
Instructions
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp (4 tsp for 4 servings). Finely chop pecans or crush in their bag with a heavy pan or rolling pin.
Toss potatoes on a lightly oiled baking sheet with a drizzle of oil, half the chopped thyme, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes total. (We’ll add more to the oven after 12 minutes.)
Meanwhile, place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 20-30 seconds. Let cool slightly, then stir in chopped pecans, panko, remaining chopped thyme, and a pinch of salt and pepper. In a small bowl, combine honey, mustard, and mayonnaise.
Pat trout dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat. Once potatoes have roasted for 12 minutes, place trout skin sides down on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce (reserve remaining sauce for serving), then mound with pecan mixture, pressing firmly to adhere. Transfer potatoes to middle rack and place trout on top rack. Roast until crust is golden brown and trout is cooked through, 10-12 minutes.
Meanwhile, quarter lemon. Halve, core, and thinly slice apple. In a large bowl, combine mixed greens, apple, a large drizzle of olive oil, and as much lemon juice as you like. Season with salt and pepper.
Divide trout, potatoes, and salad between plates. Drizzle trout with remaining honey mustard sauce and serve.
