Zingy Sicilian Steelhead Trout
Roasted Fingerlings & Lemony String Pea Salad
Cooking time
30 minutes
Servings
2/4
Calories
850 /serving
No need to fish for compliments when this supper hits the table. Orange-pink steelhead trout rests in a Sicilian-inspired sauce of tomato pesto and lemon. It stands out against vibrant veggies, while a string pea and celery salad is the definition of crispness.
We will send you:
- 2 Ocean Wise steelhead trout fillets (sustainably-raised without antibiotics)
- 450g Fingerling potatoes
- 200g String peas (snow peas or sugar snap peas)
- 200g Mini sweet peppers
- 30ml Sun-dried tomato pesto
- 1 Scallion
- 1 Celery stalk
- 1 Lemon
- 1 Roasted pepper
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Milk, Trout
You will need:
Large pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
56 g
Saturated Fat
11 g
Sodium
720 mg
Total Carb
61 g
Sugars
11 g
Protein
32 g
Fibre
12 g
Preparation
Roast the potatoes & sweet peppers
Preheat the oven to 450°F. Halve the potatoes lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, 10 to 12 min., until partially cooked. Flip and add the sweet peppers, a drizzle of oil and S&P. Roast, 10 to 13 min., until the vegetables are tender.
Mise en place
Meanwhile, roughly chop the roasted pepper. Thinly slice the celery and scallion crosswise. Thinly slice the string peas lengthwise (or halve crosswise). Cut the lemon into 6 wedges. In a small bowl, make the sauce by combining the juice of 1 lemon wedge, 1 tbsp oil (double both for 4 portions), the pesto, roasted pepper, ½ the scallion, a pinch of the remaining spices and S&P.
Cook the trout
Pat the trout dry; season with ½ the remaining spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the trout*, skin-sides down, and cook, 3 to 4 min., until crispy. Flip and reduce the heat to medium. Cook, 1 to 2 min., until cooked through.
Make the string pea salad
Meanwhile, in a medium bowl, combine the juice of 2 remaining lemon wedges, 1 tbsp oil (double both for 4 portions) and ⅓ of the sauce. Add the celery, string peas, remaining scallion and spices, and S&P.
Plate your dish
Divide the potatoes, sweet peppers and trout between your plates. Top the trout with a spoonful of the string pea salad and the remaining sauce. Serve the remaining string pea salad and lemon wedges on the side. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
