Sheet Pan Yuzu-Orange Glazed Trout with Roasted Vegetables
Easy Prep & Cleanup

Sheet Pan Yuzu-Orange Glazed Trout

with Roasted Vegetables

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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From the Test Kitchen

Yuzu kosho is a beloved Japanese condiment made from fermented chiles, salt, and the juice and zest from yuzu—a tart, fragrant citrus fruit grown in East Asia. In this dish, we're mixing it with orange marmalade as a tangy topper for flaky trout fillets, served alongside honey-sambal roasted vegetables.
17 green SmartPoints® per serving
13 blue SmartPoints® per serving
10 purple SmartPoints® 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 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 Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Sheet Pan Yuzu-Orange Glazed Trout with Roasted Vegetables
Title
  • 2 Skin-On Steelhead Trout Fillets
  • ½ lb Broccoli
  • ½ lb Sweet Potato
  • 1 Watermelon Radish
  • 1 Red Onion
  • 2 Tbsps Orange Marmalade
  • 1 Tbsp Yuzu Kosho
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Honey
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Coconut Aminos (Seasoning Sauce)
time-saving
tips & techniques
How To: Dice a Sweet Potato
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Medium dice the sweet potato. Peel the radish, then medium dice.

Roast the vegetables
2 Roast the vegetables

Transfer the broccoli florets, onion wedges, diced sweet potato, and diced radish to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Start the fish
3 Start the fish

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. Roast 5 minutes. Leaving the oven on, remove from the oven.

Make the glaze & sauce
4 Make the glaze & sauce

Meanwhile, in a bowl, combine the yuzu kosho, orange marmalade, and 1 tablespoon of olive oil. In a separate bowl, combine the coconut aminos, honey (kneading the packet before opening), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Finish the fish & serve your dish
5 Finish the fish & serve your dish

Evenly top the partially roasted fish with the yuzu-orange glaze. Return to the oven and roast 5 to 8 minutes, or until lightly browned and cooked through.* Remove from the oven. Evenly top the roasted vegetables with the honey-sambal sauce; carefully toss to coat. Taste, then season with salt and pepper if desired. Serve the glazed fish with the finished vegetables. Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

Sheet Pan Yuzu-Orange Glazed Trout

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Medium dice the sweet potato. Peel the radish, then medium dice.

2 Roast the vegetables

Transfer the broccoli florets, onion wedges, diced sweet potato, and diced radish to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Start the fish
3 Start the fish

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. Roast 5 minutes. Leaving the oven on, remove from the oven.

4 Make the glaze & sauce

Meanwhile, in a bowl, combine the yuzu kosho, orange marmalade, and 1 tablespoon of olive oil. In a separate bowl, combine the coconut aminos, honey (kneading the packet before opening), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Make the glaze & sauce
Finish the fish & serve your dish
5 Finish the fish & serve your dish

Evenly top the partially roasted fish with the yuzu-orange glaze. Return to the oven and roast 5 to 8 minutes, or until lightly browned and cooked through.* Remove from the oven. Evenly top the roasted vegetables with the honey-sambal sauce; carefully toss to coat. Taste, then season with salt and pepper if desired. Serve the glazed fish with the finished vegetables. Garnish with the sesame seeds. Enjoy!

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