L’Artisan: Steelhead Trout with Lemon-Caper Sauce
over Summery Spaghetti Alla Chitarra
Cooking time
25 minutes
Servings
2/4
Calories
850 /serving
Gone fishing… for compliments! With its contrast of delicate textures and tastes, this refined fish dish is set up to reel in the praise. The star is steelhead trout, sustainably raised in the Pacific Northwest, so they’re better for you and the environment. Topped with a buttery lemon-caper sauce, the seared pink fillets are a standout. Lay them on a bed of summery pasta, in the form of fresh spaghetti alla chitarra tossed with a harvest of roasted cherry tomatoes, zucchini and garlic with grated Grana Padano for bait.
We will send you:
- 2 Steelhead trout fillets
- 280g Cherry tomatoes
- 2 Garlic cloves
- 1 Bunch of parsley
- 1 Lemon
- 1 Zucchini (green, yellow or heirloom)
- 10g Capers
- 225g Fresh spaghetti alla chitarra
- 25g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Trout, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Zester
Strainer
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
37 g
Saturated Fat
16 g
Sodium
840 mg
Total Carb
76 g
Sugars
8 g
Protein
56 g
Fibre
7 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Mince the garlic. Halve the zucchini lengthwise; thinly slice. Zest and juice the lemon. Roughly chop the parsley leaves and stems. Roughly chop the capers.
Roast the vegetables
On a lined sheet pan, toss the tomatoes and zucchini with ½ the garlic, a drizzle of oil, ½ the spices and S&P. Roast, 8 to 12 min., until the tomatoes have burst and the zucchini is tender.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Toss with a drizzle of oil to prevent sticking.
Cook the trout
Pat the trout dry with paper towel; season with 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, 2 to 4 min., until crispy. Flip and reduce the heat to medium. Cook, 1 to 2 min., until cooked through. Transfer to a plate and keep warm. Reserve the pan.
Make the sauce
In the same pan, heat 3 tbsp butter (double for 4 portions) on medium-high. Cook, stirring frequently, 2 to 3 min., until beginning to foam. Add the capers and remaining garlic. Sauté, 1 to 2 min., until fragrant. Add the lemon juice (start with ½), ⅓ of the parsley and S&P; stir well.
Combine the pasta & serve
Heat the pot of pasta on medium-high. Add the vegetables, lemon zest, ½ the remaining parsley, ⅓ of the sauce and ⅔ of the cheese. Cook, stirring frequently, 1 to 2 min., until combined; season with S&P. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Top with the trout. Spoon the remaining sauce over. Garnish with the remaining parsley and cheese. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
