Pan-Seared Steelhead Trout with Creamy Dijon Sauce and Roasted Potatoes &Amp; Zucchini

This dish brings together perfectly pan-seared steelhead trout with a luscious creamy Dijon sauce, complemented by crispy roasted potato wedges and bright lemony zucchini. It’s a balanced meal that feels special enough for a weekend dinner yet simple enough for a busy weeknight.

The trout gets beautifully golden and crisp on the skin, while the sauce comes together quickly in the same pan. The roasted vegetables are tossed with lemon zest for a fresh finish. Every element comes together for a satisfying plate that’s sure to become a favorite.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise, then cut crosswise into ½-inch-thick half-moons. Zest and quarter the lemon. Mince the chives.
2. On one side of a baking sheet, toss potatoes with a drizzle of olive oil, salt and pepper. Roast on top rack for 10 minutes.
3. Meanwhile, in a large bowl, toss zucchini with a drizzle of olive oil, salt and pepper. After 10 minutes, remove sheet from oven and add zucchini to the empty side. Return to top rack and roast until potatoes are golden and zucchini is lightly browned, 12-15 minutes more. Toss zucchini with lemon zest.
4. While vegetables roast, pat trout dry with paper towels; season all over with salt and pepper. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large pan over medium-high heat. Add trout skin-side down and cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Remove from pan and set aside. Wipe out pan.
5. Return the same pan to medium-high heat. Add stock concentrate, half the mustard, juice from half the lemon and ¼ cup water. Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in sour cream, half the chives and 1 tablespoon butter until combined. If sauce is too thick, add water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper.
6. Divide trout, potatoes and zucchini among plates. Drizzle sauce over trout. Garnish with remaining chives if desired. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use salmon instead of steelhead trout?

Yes, salmon works perfectly in this recipe. The cooking time may vary slightly depending on thickness, so check for doneness.

How do I know when the trout is cooked through?

The trout is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The skin should be crispy and golden.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free sour cream. The sauce may have a slightly different consistency but will still be delicious.