Steelhead Trout with Fennel and Roasted Beet Salad

Steelhead Trout with Fennel and Roasted Beet Salad

  • $12.95

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Lake trout with tomato ginger sauce, house-cured pancetta, roasted beet salad, potatoes, sugar snap peas and kale

Remove plastic cover from container and set aside any garnishes.

  • Oven: heat to 375 degrees. Bake for 15-20 minutes or until warm throughout.
  • Microwave: 2-3 minutes or until warm throughout.

Garnish and serve.

lake trout, beets, fennel, mixed greens, pepitas, olive oil, pancetta, tomato, ginger, clam sauce, kale, yukon gold potatoes, sugar snap peas, salt, pepper Allergens: fish, shellfish
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Calories: 538
  • Fat: 29g
  • Carbohydrates: 18g
  • Protein: 50g
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.