BETA
Lemon-Dill Trout with Rice
Tender trout, lemon and fresh dill sit beside simple rice and lightly browned zucchini.
45 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Boneless skin-on rainbow trout fillets350 g
- Long grain rice140 g
- Zucchini300 g
- Fresh dill10 g
- Lemon1 whole
- Garlic1 cloves
- Olive oil1.5 tbsp
- Salt0.5 tsp
- Black pepper0.25 tsp
- Water300 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
Fish.
Method
Cook the rice
Rinse the rice and drain. Put in a small saucepan with 300 ml water and 0.25 tsp salt. Bring to a boil, cover and simmer on low for 15 minutes, or according to the rice packet, until tender. Turn off the heat and leave covered for 10 minutes.
Roast the zucchini
Heat a conventional oven to 210°C (410°F). Slice zucchini into 1 cm rounds, toss with 1 tbsp oil and the remaining salt and spread on a tray. Roast for 15 minutes, then turn.
Prepare the trout
Check the fillets for pin bones and remove any with clean tweezers. Pat dry and lay skin-side down on a separate lined tray. Mix remaining oil, grated garlic, pepper and 1 tsp finely grated lemon zest; spread over the fish.
Cook the fish
Roast the trout alongside the zucchini for 10–15 minutes, depending on thickness, until the thickest part reaches 70°C (158°F) and flakes easily. Do not let the thermometer touch the tray. Remove zucchini when tender and browned, after about 25–30 minutes total.
Finish with herbs
Chop the dill. Fluff and divide the rice, add zucchini and trout, then scatter with dill. Cut the zested lemon into wedges and serve alongside.
Cooking time varies with fillet thickness; keep checking the thickest point so the trout stays moist.
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