Mandarin Orange Trout with Asparagus
plus Golden Rice, Dill Crème Fraîche & Lemon
- Fish
- Milk
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.
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
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the citrus-trout pairing, though some found it bland; consider adjusting seasoning to taste 🍋
- Ease of prep: Simple to prepare with easy cleanup; baking sheet method for fish and veggies was particularly appreciated
- Suggestions: For stronger flavors, try adding extra herbs or garlic to the rice; consider cooking rice longer if needed
- Portions: Some found the mandarin orange too small; use additional citrus if desired for more coverage and flavor
- Texture: A few noted the asparagus overcooked; watch closely and adjust cooking time as needed for crisp-tender results
Reviews from our home cooks
Delicious! The fish was fantastic and the cooking method made it easy and it tasted amazing. The rice and asparagus were perfect accompaniments. Can you use that method of cooking the fish more often?
Really yummy! We loved the orange flavor with the fish. The rice was a little bland, could have used more flavors but married well with the rest. And would love to have bigger portions of those yummy creamy sauces we get to make (or ready to serve portions). Always seems just enough for one serving.
Love the trout!! So tender! I also like to put both veggies and fish on a baking sheet in the oven. Easy cleanup!
Very tasty, and easy to prepare. My mandarin orange was very small and only yielded two slices which was a shame as it was the perfect accompaniment for the trout.
Delicious. Nothing we can complain about except the size of the teeny tiny mandarin orange. Not as big as a 50 cent piece! Fortunately, I had some on hand and could substitute.
The asparagus overcooked alongside the fish but that could have been my oven. Sauce was good and loved turmeric rice.
Trout was delicious and the orange and lemon gave it an awesome flavor, also liked the rice that comes with it 😍
Really delicious and easy to prepare - love the rice in the packet so quick to cook - trout was yummy! and not high calorie!
Well...I set off my fire alarm making this. Between the grease on the pan and the sugar content from the oranges, it smoked up pretty good. Flavor was good. I would suggest maybe cooking a little longer on a lower temp. I have a dairy allergy so I swapped the creme fraiche for a vegan sour cream. I added about 1/2 tbsp of garlic aoli to the sauce for a little extra flavor. Overall, decent dish but not necessarily a recipe I'll grab at again.
Very pretty dish in terms of presentation; plus the citrus overlay really added a pleasant flavor to the fish.
