Meal Kit
Roasted Red Pepper Trout
with Parmesan vegetables
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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10 oz. Steelhead Trout Filets
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4 fl. oz. Cream Sauce Base
- 6 oz. Rainbow Baby Bell Peppers
- 1 Zucchini
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½ oz. Grated Parmesan Cheese
- ½ oz. Roasted Red Peppers
- 2 tsp. Mirepoix Broth Concentrate
- 2 Garlic Cloves
- 2 tsp. Savory Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) DOLVYEP8
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Calories450
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Carbohydrates15g
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Net Carbs13g
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Fat29g
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Protein37g
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Sodium1010mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Coarsely chop roasted red peppers.
Remove stems and slice baby bell peppers into 1/4" rings.Trim zucchini ends, halve lengthwise, and cut into 1/2” slices on an angle.Mince garlic.Pat trout dry and season flesh side with a pinch of salt and pepper. -
2 Cook the Trout
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add trout, skin-side up, to hot pan. Cook undisturbed until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Remove from burner. Transfer trout to a plate. Reserve pan; no need to wipe clean.While trout cooks, continue recipe. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add baby bell peppers, zucchini, and savory seasoning to hot pan. Stir occasionally until vegetables are lightly browned and tender, 6-8 minutes.
Add 2 Tbsp. water, mirepoix base, and half the cheese (reserve remaining for garnish). Stir often until cheese is melted and vegetables are coated, 2-3 minutes.Remove from burner. -
4 Make the Sauce
Return pan used to cook trout to medium heat. Add garlic, roasted red peppers, and cream base to hot pan. Bring to a simmer.
Once simmering, stir occasionally until sauce has slightly thickened, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping trout with sauce and garnishing vegetables with remaining cheese. Bon appétit!
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