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Pecan-Crusted Trout with a Cranberry-Studded Salad & Roasted

2 servings


35 minutes

total time


2 * 12 ounce Potatoes

2 * ¼ ounce Thyme

2 * ½ ounce Pecans

2 * ¼ cup Panko Breadcrumbs

2 * 2 teaspoon Honey

2 * 2 teaspoon Dijon Mustard

2 * 2 tablespoon Mayonnaise

2 * 10 ounce Steelhead Trout

2 * 1 ounce Dried Cranberries

2 * 1 unit Lemon

2 * 2 ounce Mixed Greens

2 * Salt

2 * Pepper

2 * 1 tablespoon Cooking Oil

2 * 2 teaspoon Olive Oil

2 * 2 tablespoon Butter


• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ¼-inch-thick rounds. Strip thyme leaves from stems; roughly chop leaves until you have 2 tsp. Finely chop pecans or crush in their bag with a heavy-bottomed pan or rolling pin.

• Lightly oil a baking sheet. Toss potatoes on sheet with a drizzle of oil, half the chopped thyme, salt, and pepper. • Roast on top rack until browned and tender, 22-24 minutes total. (You’ll start the trout after 12 minutes.)

• While potatoes roast, in a small bowl, combine honey, mustard, and mayonnaise. • Place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in pecans, panko, remaining chopped thyme, and a pinch of salt and pepper.

• Pat trout* dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat. • Once potatoes have roasted 12 minutes, place trout, skin sides down, on a second baking sheet. Evenly spread tops with a thin layer of honey mustard sauce (save remaining sauce for serving); mound with pecan mixture, pressing firmly to adhere. • Transfer potatoes to middle rack and place trout on top rack. Roast until crust is golden brown and trout is cooked through, 10-12 minutes.

• Meanwhile, quarter lemon. • In a large bowl, combine mixed greens, cranberries, a large drizzle of olive oil, and as much lemon juice as you like. Season with salt and pepper.

• Divide trout, potatoes, and salad between plates. Drizzle trout with remaining honey mustard sauce and serve. Trout is fully cooked when internal temperature reaches 145º.


Serving Size



950 kcal

Total Fat

62 g

Saturated Fat

16 g

Unsaturated Fat


Trans Fat



140 mg


400 mg

Total Carbohydrate

68 g

Dietary Fiber

5 g

Total Sugars

23 g


34 g

2 servings


35 minutes

total time
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