Seared Ocean Trout & Almond-Caper Sauce
with Fetta & Dill Roasted Veggies
This beautiful piece of ocean trout doesn’t need much to make it great, ensuring your preparation is easy and low on fuss. We’ve paired it with fetta-topped roasted veggies, broccolini and an unbelievably tasty almond-caper sauce.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 unit
potatoes
1 unit
beetroot
1 bunch
broccolini
1 bunch
dill
1 bunch
parsley
2 clove
garlic
1 unit
eschalots
1 tub
capers
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
ocean trout
(Contains: Fish;)
1 block
fetta cheese
(Contains: Milk;)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Place the potato and beetroot on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.
While the veggies are roasting, slice the broccolini in half lengthways. Pick the dill leaves. Finely chop the parsley. Finely chop the garlic. Finely chop the eschalot. Drain the capers. Roughly chop the roasted almonds.
Heat a medium frying pan over a medium-high heat. Add the broccolini and a dash of water and cook, tossing, until tender, 4-5 minutes. Add more water as you go to help the broccolini cook evenly. Season with salt and pepper, transfer to a plate and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the ocean trout dry with paper towel and season both sides with a pinch of salt and pepper. When the oil is hot, add the trout to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side. Transfer to a plate.
TIP: Patting the skin dry helps it crisp up in the pan!
TIP: The cook time for the trout will vary depending on the size of the fillet.
Return the frying pan to a medium heat (no need to wash it!). Add the garlic, eschalot and butter and cook, stirring, until softened, 2-3 minutes. Transfer to a bowl and add the parsley, capers and almonds. Add olive oil (2 tsp for 2 people / 1 tbs for 4 people) and stir to combine. Season to taste with salt and pepper.
TIP: Add as little or as many capers as you like depending on your taste!
Scatter the dill and crumbled fetta over the roasted veggies, toss to combine and divide between plates along with the broccolini and ocean trout. Spoon over the almond-caper sauce.
