Contents of your meal kit:
steelhead trout
red cabbage
olives
whole wheat orzo (see note)
parsley
lemon
pumpkin seed pesto
Equipment needed: baking sheet, medium or large saucepan, serving bowl.
Finishing steps:
- Place a baking sheet in a cold oven and preheat to 475.
- Fill a saucepan with water and bring to a boil. (see note)
- Meanwhile, drizzle cabbage wedges with olive oil and season with salt & pepper. When oven is hot, carefully place cabbage on hot baking sheet and quickly return to oven. Set a timer for 10 minutes, and continue with the next steps while cabbage is roasting.
- Slice olives and set aside. Rub fish with a little olive oil and season with salt & pepper.
- Add orzo to the saucepan of boiling water and cook 6-8 minutes or until “al dente.”
- When the 10-minute timer on the cabbage is up, place fish skin side down on the baking sheet with cabbage wedges, and return to oven to roast 7-10 minutes or until cooked to your liking. (You may find you want to remove fish from baking sheet before cabbage is done. If so, just keep it warm under a piece of foil)
- Drain orzo and combine in a serving bowl with sliced olives, chopped parsley, and a squeeze of lemon. Drizzle with olive oil and season with salt & pepper to taste. Toss to combine.
- Serve trout topped with pumpkin seed pesto, and accompanied by lemon olive orzo and roasted cabbage.
Notes: Customers who have requested gluten-free meals will receive fully-cooked brown rice instead of orzo. Skip the steps for boiling water and cooking orzo. Reheat rice by microwaving in 30-second intervals until hot.