Past Recipes
Ruby Red Trout

Ruby Red Trout with Creamy Dill Sauce, Sautéed Chard, and Roasted Fingerling Potatoes

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Recipe Details


Inspired by the simple techniques and elegant flavors of a recent Plated favorite, we’ve updated the classic pairing of salmon and dill with another of our favorite fishes—rainbow trout. The rich, pan-seared fillets are balanced by a creamy dill sauce, made tangy with Dijon mustard. Seasonal Swiss chard, sautéed with a little garlic and tossed with roasted fingerling potatoes, adds even more vibrant color to the plate.


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 740
  • Protein 41g
  • Total Carb 38g
  • Total Fat 47g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • rainbow Swiss chard
    8 ounces
    rainbow Swiss chard
  • fingerling potatoes
    12 ounces
    fingerling potatoes
  • lemon
  • dill
    1/8 ounce
  • garlic
    2 cloves
  • mayonnaise
    2 ounces
  • Dijon mustard
    1 packet
    Dijon mustard
  • ruby red trout
    12 ounces
    ruby red trout

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium nonstick pan
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Rinse all produce. Thinly slice chard crosswise, keeping stems and leaves separate. Halve potatoes lengthwise, place on a baking sheet, and set aside. Halve lemon. Finely chop dill leaves, discarding stems. Using the flat side of a knife, gently crush garlic cloves.

  2. Roast Potatoes

    Roast Potatoes

    Toss potatoes on baking sheet with 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Arrange cut-side down in a single layer and roast until golden and crisping, about 15 minutes.

  3. Make Dill Sauce

    Make Dill Sauce

    While potatoes roast, in a medium bowl, combine mayonnaise, mustard, juice of 1 lemon, dill, ⅛ teaspoon salt and pepper as desired. Whisk to combine, then set aside until ready to serve.

  4. Sear Trout

    Sear Trout

    Pat trout dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat 1 tablespoon olive oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add trout skin-side down and sear, pressing down with a spatula, until skin is crisp and brown, 4-5 minutes. Flip and sear until fish is cooked through and opaque, about 3 minutes more. Transfer to serving plates, skin-side up.

  5. Sauté Chard

    Sauté Chard

    While trout sears, heat 1 tablespoon olive oil in a separate medium pan over medium heat. When oil is shimmering, add crushed garlic and chard stems. Sauté, stirring, until softening, about 3 minutes. Add chard leaves, season with ⅛ teaspoon salt and pepper as desired, and sauté until wilted, 3-4 minutes more. Remove and discard garlic (the cloves have infused the chard with flavor, but you won't want to eat them whole).

  6. Plate Trout

    Plate Trout

    Add roasted potatoes to pan with chard and toss to combine. Divide between plates with trout. Spoon creamy dill sauce over fish, and dig in!

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