Trout is exceptionally beautiful seared in a hot pan, so the skin gets extra crispy, and the flesh is fork tender. Slide it on top of a simple pasta twirled with pesto and greens.
Contains: milk, fish, tree nuts, wheat.Note: The trout may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
What You Get
Trout (see note below)
Pre-washed baby kale
Grated Parmesan cheese
What You'll Need
Salt and freshly ground pepper
Bring a pot of salted water to a boil. Add half of the spaghetti to the boiling water and cook until al dente, 7 minutes or 1 minute less than the package instructions. Drain the spaghetti, reserving ¼ cup of the pasta water. Drizzle the spaghetti lightly with oil and toss.
Meanwhile, remove the trout from the packaging, pat dry with paper towels, and season with salt and pepper on both sides. In a large sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add the trout, skin-side down, and cook until the skin is crispy and the flesh is opaque halfway through, 3 to 4 minutes, depending on the thickness of the fillet. Flip the fish to kiss the second side, 1 minute longer. Transfer to a plate with the crispy skin facing up. Drain any excess fat from the pan.
Return the pan to low heat and add the spaghetti, along with the reserved pasta water. Stir in the baby kale and cook until just wilted, 1 to 2 minutes. Remove from the heat and add the pesto and half of the cheese, tossing to coat. Season to taste with salt and pepper.
Heap the pasta into bowls and top with pieces of the crispy trout. Squeeze with lemon juice, grind with pepper, and serve warm.