Dijon-Roasted Trout & Potatoes

with Romanesco & Honey-Olive Vinaigrette

30 MIN

2 Servings

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From the Test Kitchen

Our trout gets a bright lift from a piquant vinaigrette—made with chopped niçoise olives and dijon mustard whisked together with olive oil and red wine vinegar—that dresses both the fish and the roasted vegetables.
5-13 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Steelhead Trout Fillets
¾ lb Potatoes
1 head Romanesco Cauliflower
1 oz Pitted Niçoise Olives
2 Tbsps Red Wine Vinegar
1 tsp Whole Dried Oregano
1 Tbsp Dijon Mustard
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cauliflower; cut into small florets. Roughly chop the olives.

2 Roast the vegetables

Transfer the diced potatoes and cauliflower florets to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Place on the upper oven rack and roast 18 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl.

3 Roast the fish

Meanwhile, transfer 1 teaspoon of the mustard to a medium bowl; set aside. Pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. Transfer to a separate sheet pan, skin side down. Evenly spread or brush the remaining mustard onto the fish. Place on the lower oven rack and roast 10 to 13 minutes, or until browned and cooked through.* Remove from the oven.

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

4 Make the vinaigrette

Meanwhile, to the bowl of reserved mustard, add the honey (kneading the packet before opening), vinegar, chopped olives, and 2 tablespoons of olive oil. Season with salt and pepper. Whisk to combine.

5 Finish the vegetables & serve your dish

To the bowl of roasted vegetables, add half the vinaigrette; toss to combine. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables. Top the fish with the remaining vinaigrette. Enjoy!