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Slow-Roasted Citrus Trout

Slow-Roasted Citrus Trout

with Chive Crème Fraîche, Rice Pilaf & Blood Orange Pistachio Salad

Gourmet
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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!

Allergens:FishTree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Prep Time5 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Sunkist® Blood Orange

1 unit

Yellow Onion

½ cup

Basmati Rice

¼ ounce

Chives

2 ounce

Arugula

1 unit

Lemon

10 ounce

Steelhead Trout

(ContainsFish)

1 unit

Chicken Stock Concentrate

½ ounce

Pistachios

(ContainsTree Nuts)

2 tablespoon

Crème Fraîche

(ContainsMilk)

1 teaspoon

Garlic Powder

Not included in your delivery

Salt

Pepper

10 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories950 kcal
Fat65 g
Saturated Fat17 g
Carbohydrate65 g
Sugar11 g
Dietary Fiber6 g
Protein33 g
Cholesterol110 mg
Sodium390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Baking Dish
Paper Towel
Small pot
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

• 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).

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.