Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Our trout gets a bright lift from a piquant vinaigrette—made with chopped niçoise olives and honey whisked together with olive oil and red wine vinegar—that dresses both the dijon-roasted fish and the bed of arugula served underneath.
CLICK FOR RECIPE CARD
This meal was designed in collaboration with nutritionists with your holistic health in mind.
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.
Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard any stem ends from the green beans; halve crosswise. Roughly chop the olives.
Transfer the diced potatoes to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Place on the upper oven rack and roast 8 minutes. Leaving the oven on, remove from the oven. Carefully transfer the onion wedges, halved green beans, and tomatoes to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Return to the upper oven rack and roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl and set aside to cool slightly.
Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan, skin side down. Evenly spread or brush the mustard onto the fish. Place on the lower oven rack and roast 10 to 13 minutes, or until cooked through.* Remove from the oven.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
Meanwhile, in a bowl, combine the honey (kneading the packet before opening), vinegar, oregano, chopped olives, and 2 tablespoons of olive oil. Season with salt and pepper. Whisk to combine.
To the bowl of roasted vegetables, add the arugula and half the vinaigrette; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the roasted fish. Drizzle with the remaining vinaigrette. Enjoy!
Tips from Home Chefs