Seared Trout & Onion-Dijon Vinaigrette

with Roasted Potatoes & Sautéed Green Beans

30 MIN

2 Servings

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From the Test Kitchen

Our simply seared trout gets a bright lift from a piquant vinaigrette made with finely chopped shallot and whole grain dijon whisked together with olive oil and sherry vinegar. We’re serving it with sides of Italian-seasoned potatoes and garlicky green beans for more pleasantly aromatic flavor.
13 green SmartPoints® per serving
9 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® 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 SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint 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

700 Cals (est.)

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fresh

ingredients

2 Skin-On Steelhead Trout Fillets
6 oz Green Beans
¾ lb Golden Potatoes
2 cloves Garlic
1 Tbsp Whole Grain Dijon Mustard
½ oz Pickled Peppadew Peppers
2 Tbsps Sherry Vinegar
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
1 Red Onion

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the ingredients & make the vinaigrette

Meanwhile, cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Halve, peel, and small dice the onion to get 2 tablespoons (you will have extra). In a bowl, combine the chopped onion, vinegar, and mustard. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired.

3 Cook & finish the green beans

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender and the water has cooked off. Transfer to a large bowl. Add the chopped peppers and season with salt and pepper; stir to combine. Wipe out the pan.

4 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons 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.* Turn off the heat. Serve the cooked fish with the roasted potatoes and finished green beans. Top the fish with the vinaigrette. Enjoy!

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

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Seared Trout & Onion-Dijon Vinaigrette