Almond-crusted sustainably raised rainbow trout with chermoula

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Almond-crusted sustainably raised rainbow trout with chermoula

Customer Favorite

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.

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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.


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.


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.