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L’Artisan: Steelhead Trout with Zingy String Pea Salad

Roasted Fingerling Potatoes & Mini Sweet Peppers

Cooking time

30 minutes

Servings

2/4

Calories

850 /serving

L’Artisan: Steelhead Trout with Zingy String Pea Salad

Roasted Fingerling Potatoes & Mini Sweet Peppers

No need to fish for compliments when this stylish supper hits the table. It stars our steelhead trout—sustainably raised in the Pacific Northwest so it’s better for you and the environment. Pan-seared to flaky tenderness, these orange-pink fillets stand out against vibrant vegetable sides. Roasted fingerling potatoes and mini sweet peppers have cozy-chic appeal, while a string pea and celery salad is the definition of crispness. A clever sauce combines roasted pepper, sun-dried tomato pesto and lemon for bling and zing.

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, Sulphites, 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. Remove from the oven, flip and add the sweet peppers, a drizzle of oil and S&P; toss well. 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 with paper towel; 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; toss well.

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!

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