Seared Manitoba Steelhead Trout with Navy Bean & Lentil Marinara

60 Minutes
Prep: 15 Minutes | Cook: 45 Minutes | Servings: 6-8


Lentil Marinara

  • 1 Cups (250mL) Green or Brown Lentils
  • 1 Cup (250mL) Canned Navy Beans Drained
  • 1 Can (800mL) Diced Tomatoes (Good Quality)
  • 1 Tbsp (30mL) Tomato Paste
  • 4 Cloves Garlic Chopped
  • 1 Peak of the Market Red Onion Chopped
  • 1 Tbsp (30mL) Fresh Oregano
  • 2 Tbsp (60mL) Chopped Parsley
  • 6 Cups (1.5 liter) Chicken Stock
  • 2 Tbsp Canola Oil
  • Salt/Pepper to taste

Steelhead Trout

  • 4 Steelhead Trout Portions 4-6 oz each
  • 2 Tbsp Canola Oil
  • Salt for seasoning
  • Small salad greens for garnish (optional)


  1. In a heavy bottom pot, sweat the onions and garlic with canola oil until soft and translucent, season with salt. Add tomato paste and cook an additional 2-3 minutes.
  2. Cover with half of the chicken stock and simmer on low heat for 20 minutes to develop flavor.
  3. Add the remaining chicken stock and the 1 cup of dried brown or green lentils.
  4. Add fresh oregano and simmer until lentils are tender.
  5. Once lentils are cooked to desired consistency take half of the tomato and lentil sauce and blend. (blender or hand blender both work well)
  6. Add the pureed lentil and tomato mixture back to the original base.
  7. Fold navy beans into the tomato sauce and add the fresh chopped parsley
  8. Season to taste with salt and pepper and reserve on low heat.
  9. Heat sauté pan first and then add canola oil
  10. Season trout with salt and sear presentation side down until golden brown.
  11. Place in preheated 375°F oven and bake seared side down for approximately 8 minutes
  12. Place two spoonfuls of marinara sauce in large pasta bowls and top with seared side up trout.

* Serve with fresh lemon and a small tuft of baby salad greens*


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