Time: 50 minutes
Serves: 3 - 4

Ingredients: 

• 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!