Pan-Seared Trout

Pan seared trout with roasted carrots

Time: 40 minutes
Serves: 3 - 4


  • 1.5lb steelhead fillet
  • 10 - 12 multicolored carrots
  • Olive oil
  • 1 tsp salt
  • Freshly cracked pepper
  • 1 tbsp white wine vinegar
  • 2 tsp grainy mustard
  • 1 tsp honey
  • 1 tbsp minced chives 
  • ½ cup Greek yogurt
  • 2 tsp freshly squeezed lemon juice
  • ½ cup chopped parsley

Honey Mustard Sauce Instructions:

  • Combine white wine vinegar, grainy mustard, and honey to a small bowl and mix together
  • Add 3 tablespoons of olive oil, salt and black pepper to taste

Greek Yogurt Sauce Instructions:

  • Combine Greek yogurt and lemon juice in another mixing bowl and stir
  • Season with salt and black pepper to taste
  • Top with lemon zest

Cooking Instructions:

  • Preheat oven to 400°F degrees
  • Remove steelhead trout from packaging, let sit for 15-20 minutes and cut into three or four portions
  • Slice carrots lengthwise in half and place on sheet pan with olive oil, salt and pepper
  • Cook in oven for 25-30 min, checking halfway to flip carrots
  • Heat pan or skillet with olive oil to an almost smoking point before placing trout fillet skin side down
  • Cook fillet for 4 minutes and avoid touching 
  • Flip fillet and cook for another 2 minutes
  • Remove carrots from oven and trout fillet from pan

Plating Instructions:

  • Take a spoonful of yogurt sauce and spread it on a plate
  • Place trout fillet on top of yogurt sauce and carrots alongside
  • Dress trout and carrots with mustard sauce, olive oil, salt and pepper to taste. Top with chopped chives and parsley
  • Enjoy!

Order your trout here!