Pepita-Crusted Rainbow Trout & Rice
with Roasted Green Beans & Smoky Red Pepper Crema
- Wheat
- Milk
- Fish
Rainbow trout with a crunchy coating of toasted pumpkin seeds, panko, and spices is served alongside caramelized zucchini and tomato-spiked rice, all drizzled with smoky red pepper crema. This restaurant-worthy dish comes together in just 30 minutes. Try a squeeze of lime for the perfect finishing touch!
Ingredients
1 unit
Veggie Stock Concentrate
6 ounce
Green Beans
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Fry Seasoning
1 unit
Tomato Paste
unit
Zucchini
¾ cup
Jasmine Rice
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
10 ounce
Rainbow Trout
(Contains: Fish)
1 unit
Lime
1 tablespoon
Mexican Spice Blend
2 teaspoon
Dijon Mustard
½ ounce
Pepitas
Not included in your delivery
¾ teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black 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.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.
Keep covered off heat until ready to use in Step 5.
While rice cooks, finely chop pepitas (or crush in their bag with a heavy-bottomed pan or rolling pin). Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Quarter lime.
Place 2 TBSP butter (4 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until butter has melted, 30-45 seconds. Let cool slightly, then stir in pepitas, panko, Fry Seasoning, salt, and pepper.
Pat trout* dry with paper towels; season all over with salt and pepper. Drizzle skin sides with oil; rub to coat.
Place trout, skin sides down, on one side of a baking sheet (for 4 servings, spread out across entire sheet). Evenly spread tops with mustard; sprinkle with a pinch of sugar and mound with pepita mixture, pressing firmly to adhere.
Toss zucchini on other side of baking sheet with a drizzle of oil, salt, and pepper. Place tray in oven and roast on top rack until crust is golden brown, fish is cooked through, and zucchini is tender, 10-12 minutes. (For 4 servings, transfer zucchini to middle rack; add trout to a second sheet and roast on top rack.)
On opposite side of baking sheet from trout, toss zucchini with a drizzle of oil, salt, and pepper. (For 4 servings, toss zucchini on a second sheet.)
Roast on top rack until crust is golden brown, fish is cooked through, and zucchini is tender, 10-12 minutes. (For 4, roast zucchini on middle rack and trout on top rack.)
Meanwhile, in a second medium bowl, combine tomato paste, stock concentrate, half the Mexican Spice Blend, 2 TBSP water, ½ tsp sugar, and juice from two lime wedges (¼ cup water, 1 tsp sugar, all the Mexican Spice Blend, and juice from four lime wedges for 4 servings).
Fluff rice with a fork; stir in tomato mixture.
Divide trout, rice, and zucchini between plates. Drizzle trout with red pepper crema; serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the trout's crunchy pepita crust, but the tomato-based rice was divisive; some found it overpowering or clashing with the fish.
- Ease of prep: Several noted the fish cooked perfectly in the given time, though a few found the zucchini needed longer roasting.
- Suggestions: Consider reducing tomato paste in the rice or trying a cilantro-lime or garlic butter rice instead 🍚. Add extra seasoning to zucchini for more flavor.
- Portions: Some felt there wasn't enough zucchini, especially for four servings. A few mentioned the fish portions were smaller than expected.
- Texture: The crust kept the trout juicy for most, but a few found it slightly dry; try adding a touch of mayo to the mustard for moisture.
Reviews from our home cooks
The fish needed more moisture...the mustard wasn't enough. I would have done a mix of mustard and mayo. With just the mustard only and the topping, it was dry. I also would do triple the crème fraiche to add more flavor and again make it juicier. The tomato mixture into the rice was way too overpowering! I would use just 1/4 of what the recipe called for with the tomato paste. It didn't really match well with the fish.
Wonderful. The crust was crunchy and the fish was mild and flaky. The rice was delicious too. I did add more seasoning and Parmesan to the zucchini. Great recipe
This was delicious, especially the trout! The trout was fresh and tender, and the mix of flavors of the fish and its crust, including the mustard, was excellent!
The cooking instructions were way off! The time for the zucchini was too short and I had to cook it twice as long as called for. Fortunately, I put the fish and the veg on separate small sheets. Veg was on the top shelf in the oven and still took much longer than specified. Fish I took out pretty much at time called for and it was very good.
Excellent!!! Loved the pepita topping and the Spanish rice! The zucchini was a bit on the small side.
Would have loved a lemon instead of a lime for the fish. I also felt the tomato rice was meh and I ended up adding garlic and cilantro from my own fridge to jazz it up more.
The fish was very good. The rice looked good but had too much tomatoes paste and lacked flavor. The zucchini was soggy per the directions, I had to broil them to get the texture I wanted.
Nice to have Rainbow Trout (in the past you used to send Steelhead). Tasty. Would be nice not to have to make rice -- do you have any pre-made rice?
We never had trout before and it was so good! We liked it way more than the tilapia dishes
This was a very tasty recipe, easy to prep and cook. We'll see how the leftovers taste tonight.
