Crispy Skin Trout with Baked Feta, Couscous & Vegetables
Fast & Easy

Crispy Skin Trout

with Baked Feta, Couscous & Vegetables

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
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Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
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30g Of Protein
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Nutritionist's Pick
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Available Options

  • with Steelhead Trout
    includes two 5-oz Sustainably Sourced Skin-On Steelhead Trout Fillets
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
    • with Steelhead Trout

    From the Test Kitchen

    This hearty dish highlights rich, crispy-skin trout fillets, which we're serving over a bed of couscous mixed with tender green beans, tomatoes, and briny olives. You'll nestle a whole block of feta into the couscous and vegetables, bake until softened, and then stir it all together, adding a delicious touch of creaminess and tang.
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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Crispy Skin Trout with Baked Feta, Couscous & Vegetables
    Title
    • 2 Skin-On Steelhead Trout Fillets
    • ½ cup Pearl Couscous
    • 4 oz Grape Tomatoes
    • 1 Red Onion
    • ¼ tsp Crushed Red Pepper Flakes
    • 1½ oz Feta Cheese
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 6 oz Green Beans
    • 2 Tbsps Roasted Sunflower Seeds
    • 1 oz Pitted Niçoise Olives
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Halve, peel, and thinly slice the onion. Cut off and discard any stem ends from the green beans; halve crosswise. Roughly chop the olives.

    Bake the couscous, vegetables & feta
    2 Bake the couscous, vegetables & feta

    In a small baking dish, combine the couscous, halved tomatoes, sliced onion, halved green beans, chopped olives, half the spice blend, and 1/2 cup of water. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Add the block of cheese (keeping it whole) to the center of the baking dish. Tightly cover the baking dish with foil and bake 16 to 19 minutes, or until the vegetables are tender when pierced with a fork, the cheese is softened, and the couscous is tender. Remove from the oven. Carefully remove the foil; stir until thoroughly combined. Taste, then season with salt and pepper if desired.

    Cook the trout & serve your dish
    3 Cook the trout & serve your dish

    Meanwhile, pat the trout dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with enough of the remaining spice blend to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned trout, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the finished couscous and vegetables topped with the cooked trout, skin side up. Garnish with the sunflower seeds. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Tips from Home Chefs

    Get Plans

    Crispy Skin Trout

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Halve, peel, and thinly slice the onion. Cut off and discard any stem ends from the green beans; halve crosswise. Roughly chop the olives.

    2 Bake the couscous, vegetables & feta

    In a small baking dish, combine the couscous, halved tomatoes, sliced onion, halved green beans, chopped olives, half the spice blend, and 1/2 cup of water. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to combine. Add the block of cheese (keeping it whole) to the center of the baking dish. Tightly cover the baking dish with foil and bake 16 to 19 minutes, or until the vegetables are tender when pierced with a fork, the cheese is softened, and the couscous is tender. Remove from the oven. Carefully remove the foil; stir until thoroughly combined. Taste, then season with salt and pepper if desired.

    Bake the couscous, vegetables & feta
    Cook the trout & serve your dish
    3 Cook the trout & serve your dish

    Meanwhile, pat the trout dry with paper towels. Season with salt and pepper on both sides. Season only on the skinless side with enough of the remaining spice blend to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned trout, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the finished couscous and vegetables topped with the cooked trout, skin side up. Garnish with the sunflower seeds. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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