Slow-Roasted Citrus Trout
with Chive Crème Fraîche, Rice Pilaf & Blood Orange Pistachio Salad
- Milk
- Tree Nuts
- Fish
Fishing for a sea-faring meal that’s light, bright, and super satisfying? You’ve come to the right place: this dish is all that and then some! Trout fillets are layered with lemon and blood orange slices, then slow-roasted until deliciously tender. For a dynamic finish, the roasty citrusy trout is drizzled with chive crème fraîche sauce. Served alongside savory rice pilaf and an arugula, pistachio, and orange salad, one bite will have you hooked!
Ingredients
2 ounce
Arugula
1 unit
Onion
2 tablespoon
Crème Fraîche
(Contains: Milk)
½ ounce
Pistachios
(Contains: Tree Nuts)
1 unit
Chicken Stock Concentrate
1 unit
Lemon
10 ounce
Steelhead Trout
(Contains: Fish)
¼ ounce
Chives
1 unit
Blood Orange
1 teaspoon
Garlic Powder
½ cup
Basmati Rice
Not included in your delivery
10 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 325 degrees. Wash and dry all produce. • Zest and halve orange and lemon, keeping them separate. Thinly slice half the orange and half the lemon into rounds; stack rounds and cut into half-moons. (You’ll use the rest of each later.) Halve and peel onion; finely dice one half (dice whole onion for 4 servings).
• Pat trout* dry with paper towels; season generously with salt and pepper. Place in an 8-by-8-inch baking dish (for 4 servings, use a 9-by-13-inch baking dish). Drizzle each fillet with olive oil, then rub with orange zest and garlic powder. Layer orange and lemon slices on top, then drizzle with more olive oil (about 1 TBSP per fillet). • Roast on middle rack until trout is opaque and cooked through, 25-30 minutes.
• Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add diced onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Stir in rice to coat. • Add stock concentrate, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Meanwhile, finely chop chives. Roughly chop pistachios. Peel and dice remaining orange. TIP: Place orange cut side down on a cutting board. Use a knife to easily remove the peel, then dice fruit. • In a small bowl, combine crème fraîche, lemon zest, and half the chives. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• In a large bowl, toss arugula, diced orange, and pistachios with a large drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.
• Fluff rice pilaf with a fork; season with salt and pepper. • Divide pilaf and salad between plates. Top pilaf with trout; remove orange and lemon slices. Drizzle trout with chive crème fraîche. Sprinkle everything with remaining chives and serve. TIP: For a festive presentation, keep citrus slices on top of trout and serve with chive crème fraîche on the side. We don’t recommend eating the citrus rind.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the citrus-infused trout, though some found it too mild; adding extra herbs or richer stock boosted flavor 🍲.
- Ease of prep: While some found it quick and simple, others noted longer prep time than expected, especially for a gourmet meal.
- Suggestions: Consider pan-searing the trout for crispier skin; try adding more pistachios to the salad for extra crunch and flavor.
- Portions: Several mentioned the fish portions were smaller than expected, especially for a premium-priced meal.
- Presentation: Customers raved about the beautiful plating, with the colorful blood oranges making it look restaurant-quality 🎉.
Reviews from our home cooks
3/4 is good. Dish is somewhat simple. Tasty but could use a bolder salad dressing. Was surprised to see the fruit is mere garnish--so the photo while brilliantly plated does not well represent the meal. At the same time, the creme fraiche was excellent, so no complaints with the fish, other than the trout could have been a wee fresher, but still, all around a very good meal. Extremely easy to make, which was great. My first HF meal. Splendid.
Surprisingly good. A hit with everyone. The trout tasted great and very fresh. Salad was good but the rest of the oranges was not enough so I supplemented with an orange from the kitchen.
This entire meal complimented itself. There were many firsts with this meal. I had never cooked Trout or eaten it before. I had never had a blood orange before, nor had I made the rice as the recipe called for. I would enjoy it again.
This trout is absolutely outstanding. It was delivered and packed so that its light flavor remained intact. Baking it covered in citrus super genius. Best rainbow trout I have ever eaten and my family are huge fishermen, so my dinner table has had many trout meals. This was truly the best.
Delicious!!! The spices for the trout were exactly what it needed. Salad well seasoned with a delicious citrus touch. I love rice but the portion was very little; this is my only complaint.
I may have put on the Blood Orange zest a bit too thickly, as it overwhelmed the wonderful trout flavor just a bit, but we were able to scrape some off on the plate and it remained excellent!
Wow! This meal was amazing. The citrus trout was delicious & so moist. The salad had a wonderful combination of flavors. Loved the blood orange flavor.
LOVED the rice pilaf!! The trout was a little under done - my fault - I used the shorter cooking time. Very good dish...great flavors.
On or our favorite!! The whole family liked it! The butter rice really compliments the Trout! Awesome recipe and easy!
The orange zest just made the trout bitter, and you couldn't really taste the citrus unless you squeezed out all the juice after cooking. I'm not sure how to get the flavor without the bitter zest flavor-maybe an orange compote or something? I'd also suggest cooking at a higher temp or warming the baking sheet first to get a nice crispy skin
