Music is life. So first thing's first, set the mood w/ our dinner time playlist (Spotify link here). 



  • Lois Lake steelhead trout (Lois Lake, BC) rubbed w/ garlic, cumin, garam masala, turmeric, curry powder, brown sugar
  • Sweet potato, green beans, red pearl onions (tossed w/ extra virgin olive oil + sea salt)
  • Ginger mint yogurt (ginger, jalapeño, cilantro, mint, lime juice, curry powder, yogurt, sea salt, black pepper)
  • Mango slaw (mango, pickled red onion, green cabbage)
  • Lime 



  • Preheat oven to 425°F (set on the CONVECTION function if your oven has one, otherwise the BAKE function will work fine).


  • Pull out the yogurt and mango slaw from the fridge and set aside.



  • Grab a large sheet pan or baking sheet. Spread out the sweet potatoes, green beans and pearl onions. The veggies have already been tossed in extra virgin olive oil (if the oil has congealed a bit because of the refrigeration, that is totally normal).


  • Remove the steelhead from the vacuum sealed bag and place onto a metal sheet pan or baking sheet.


  • Place the veggies into the oven (they will need approximately 25 - 30 minutes to cook).


  • After the veggies have been roasting for 15 minutes, place the fish into the oven. Cook the fish for 12 - 15 minutes.


  • Pull both the steelhead and veggies out when ready. Squeeze fresh lime onto the fish. Note: every piece of steelhead is a different thickness, so the fish may be ready a few minutes early or require an extra minute or two.


  • If you’re using a probe or thermometer, you’ll want the steelhead to hit an internal temperature of about 140°F (60°C).



This dish works well family style or a la carte. However you’re eating it, we suggest generous amounts of the ginger mint yogurt on the fish and veggies and lots of mango slaw on your plate.


pro-tip: every oven is unique, and every piece of fish is a slightly different thickness so it’s completely normal if your fish takes a little longer or slightly less to cook than what’s suggested above


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