Almond-crusted sustainably raised rainbow trout with chermoula

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 850 Calories/Serving

30–45 Minutes

Sunbasket puts a paleo and gluten-free spin on a French classic by swapping in almond meal for flour, which adds an extra touch of flavor plus healthy protein and fat.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 organic cucumber
1 ounce pitted Kalamata olives
1 ounce pitted Castelvetrano olives
1 organic lemon
2 sustainably raised rainbow trout fillets (about 6 ounces each)
¼ cup almond meal
1 organic egg
½ cup sliced almonds
Sunbasket green chermoula (EVOO - fresh parsley - fresh lime juice - fresh cilantro - coriander - cumin - kosher salt)

Nutrition per serving

Calories 850, Total Fat 64g (82% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 600mg (26% DV), Total Carb. 16g (6% DV), Fiber 8g (29% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 53g
Contains: Eggs, Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Make the cucumber-olive salad

Peel the cucumber, if desired. Cut the cucumber in half lengthwise, then on the diagonal into ¼-inch-thick slices.
Coarsely chop the Kalamata and Castelvetrano olives.
Zest and juice the lemon, keeping the zest and juice separate. Set aside the juice for the chermoula. [Zest and juice 1 lemon; save the remaining lemon.]

In a medium bowl, stir together the cucumber, olives, lemon zest, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

Prep the trout

Pat the trout dry with a paper towel; season lightly with salt and pepper.
On a plate or shallow bowl, season the almond meal with salt and pepper and spread in an even layer.
Crack the egg into another shallow bowl; season with salt and pepper. With a fork or whisk, lightly beat until just blended.
On another plate or shallow bowl, spread the sliced almonds in an even layer.

Dredge the trout in the almond meal, turning to coat; shake off any excess. Dip the trout into the egg; let the excess drip off, then gently press both sides into the sliced almonds to help them adhere.

Cook the trout

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the trout and cook, turning once, until golden brown and cooked through, 4 to 5 minutes per side. Watch carefully so the coating doesn’t burn; reduce the heat if necessary. Transfer to a plate. Add more oil between batches if needed.
While the trout cooks, finish the chermoula.

Finish the chermoula

In a small bowl, stir together the chermoula, lemon juice, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.

Serve

Transfer the trout and cucumber-olive salad to individual plates. Drizzle the trout with half the chermoula and serve the rest on the side.

Kids Can!

Juice the lemon.
Stir the salad.
Spread the almond meal and sliced almonds.
Finish the chermoula.
Drizzle the chermoula.

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