Crispy Steelhead Trout & Creamy Dijon Sauce with Roasted Potatoes, Peppers & Brussels Sprouts
Premium

Crispy Steelhead Trout & Creamy Dijon Sauce

with Roasted Potatoes, Peppers & Brussels Sprouts

40 MIN
$16.99/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

INGREDIENT IN FOCUS
Similar in appearance to salmon, steelhead trout is a mild, slightly sweet fish with a rich, bright orange flesh and delicate skin that turns deliciously crispy when cooked in the pan.

WHY WE LOVE THIS DISH
We’re giving these trout fillets a touch of French bistro flair by finishing them with spoonfuls of a piquant pan sauce made with cream, vegetable demi-glace, and whole grain dijon.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    870 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Crispy Steelhead Trout & Creamy Dijon Sauce with Roasted Potatoes, Peppers & Brussels Sprouts
Title
  • 4 Skin-On Steelhead Trout Fillets
  • 1 lb Brussels Sprouts
  • 1¼ lbs Fingerling Potatoes
  • 1 bunch Parsley
  • 1 Shallot
  • 2 Tbsps Whole Grain Dijon Mustard
  • ½ cup Cream
  • 2 oz Balsamic-Marinated Cipolline Onions
  • 2 Tbsps Vegetable Demi-Glace
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 Red, Yellow, Or Orange Bell Peppers
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds. Peel and thinly slice the shallot. Roughly chop the onions. In a large bowl, combine the sliced shallot, chopped onions, and a drizzle of olive oil; season with salt and pepper. Roughly chop the parsley leaves and stems.

Roast the potatoes
2 Roast the potatoes

Place the halved potatoes on a sheet pan; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer, cut side down. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
3 Roast the vegetables

Meanwhile, place the halved brussels sprouts and quartered peppers on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Cook the fish
4 Cook the fish

Meanwhile, pat the fish dry with paper towels. Season only on the skinless side with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, 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.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*An instant-read thermometer should register 145°F.

Make the pan sauce
5 Make the pan sauce

To the pan of reserved fond, add the cream (carefully, as it may splatter), demi-glace, and mustard; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Finish & serve your dish
6 Finish & serve your dish

To the bowl of prepared shallot and onions, add the roasted potatoes and vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish and pan sauce. Garnish with the chopped parsley.

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds. Peel and thinly slice the shallot. Roughly chop the onions. In a large bowl, combine the sliced shallot, chopped onions, and a drizzle of olive oil; season with salt and pepper. Roughly chop the parsley leaves and stems.

2 Roast the potatoes

Place the halved potatoes on a sheet pan; drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer, cut side down. Roast, flipping halfway through, 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes
Roast the vegetables
3 Roast the vegetables

Meanwhile, place the halved brussels sprouts and quartered peppers on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Cook the fish

Meanwhile, pat the fish dry with paper towels. Season only on the skinless side with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, 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.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*An instant-read thermometer should register 145°F.

Cook the fish
Make the pan sauce
5 Make the pan sauce

To the pan of reserved fond, add the cream (carefully, as it may splatter), demi-glace, and mustard; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

6 Finish & serve your dish

To the bowl of prepared shallot and onions, add the roasted potatoes and vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cooked fish and pan sauce. Garnish with the chopped parsley.

Finish & serve your dish
Browse Steps
1 of 6