Mandarin Orange Trout with Asparagus
plus Golden Rice, Dill Crème Fraîche & Lemon
Let your oven do the heavy lifting in this 30-minute baking sheet meal! You’ll roast buttery dill-seasoned trout alongside asparagus, shingling the fish with lemon and mandarin orange slices for a sunny presentation. Serve atop bowls of garlicky, turmeric-tinged rice and drizzle with lemony dill crème fraîche for a delicious, citrus-forward supper.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Asparagus
¼ ounce
Dill
1 unit
Mandarin Orange
1 unit
Lemon
2 clove
Garlic
1 teaspoon
Turmeric
½ cup
White Rice
1 unit
Veggie Stock Concentrate
10 ounce
Steelhead Trout
(Contains Fish)
2 tablespoon
Crème Fraîche
(Contains Milk)
Not included in your delivery
1 tablespoon
Cooking Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince or grate garlic. Zest and thinly slice orange and lemon (reserve citrus “ends” for squeezing in Steps 3 and 5). Pick and roughly chop fronds from dill. Trim and discard woody bottom ends from asparagus.
• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and half the turmeric (all for 4 servings); cook, stirring occasionally, until fragrant, 30 to 60 seconds. • Stir in rice, stock concentrate, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, pat trout* dry with paper towels. Place, skin sides down, on one side of an oiled baking sheet (arrange across entire sheet for 4 servings). • Sprinkle trout with orange zest and half the dill; season with salt and pepper. Top with a squeeze of juice from orange ends. • Shingle orange and lemon slices over trout. (TIP: You might not use all the citrus slices; reserve for another use.) Drizzle with olive oil.
• Place asparagus on opposite side of sheet from trout; toss with a drizzle of oil, salt, and pepper. (For 4 servings, spread out across a second baking sheet.) • Roast trout and asparagus on top rack until trout is opaque and cooked through and asparagus is tender and lightly browned, 10-12 minutes. (For 4, roast trout on top rack and asparagus on middle rack.)
• In a small bowl, combine crème fraîche, a pinch of dill, and juice from lemon ends to taste. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.
• Divide rice between shallow bowls. Top with trout and asparagus. Garnish asparagus with lemon zest. • Serve with dill crème fraîche on the side for drizzling. TIP: Remove citrus slices before topping trout with dill crème fraîche.
Trout is fully cooked when internal temperature reaches 145°.
