Pan-Seared Trout with Creamy Herb Sauce

🥘 Ingredients

• black pepper
  1 tsp
• cooking oil
  1.667 tbsp
• crème fraîche
  4 tbsp
• flour
  ½ cup
• fry seasoning
  2 tbsp
• garlic
  2 clove
• garlic powder
  2 tsp
• green beans
  12 oz
• jasmine rice
  1.5 c
• lemon
  2 unit
• parsley
  1/2 oz
• salt
  1 tsp
• scallions
  4 unit
• sliced almonds
  1 oz
• steelhead trout
  20 oz
• water

🍳 Cookware

• small pot
• baking sheet
• aluminum foil
• small bowl
• paper towels
• shallow bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince or grate garlic . Heat a drizzle of cooking oil in a small pot over medium-high heat. Add sliced almonds and garlic and cook, stirring, until golden and fragrant, 30-60 seconds. Stir in jasmine rice , 1¼ cups water , and a pinch of salt ; bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   garlic: 2 clove, cooking oil: 1 tbsp, sliced almonds: 1 oz, jasmine rice: 1.5 c, water, salt: 1 tsp
2. 

   2

   While rice cooks, trim green beans if necessary. Toss green beans on a baking sheet with a drizzle of cooking oil , salt, and black pepper . Roast on top rack until tender and browned, 12-15 minutes. Remove the sheet from the oven; carefully cover with aluminum foil to keep warm.

   green beans: 12 oz, cooking oil: 1 tsp, black pepper: 1 tsp
3. 

   3

   Trim and mince scallions . Mince parsley . Zest and quarter lemon . In a small bowl , combine scallions, parsley, crème fraîche , 1 tablespoon olive oil (2 tablespoons for 4 servings), and a squeeze of lemon juice; season with salt and pepper to taste. Set sauce aside.

   scallions: 4 unit, parsley: 1/2 oz, lemon: 2 unit, crème fraîche: 4 tbsp
4. 

   4

   Pat steelhead trout dry with paper towels . Season generously with salt and pepper. In a shallow bowl , combine fry seasoning , garlic powder , half the flour , ½ tsp salt, and a pinch of pepper (use all the flour and 1 tsp salt for 4 servings). Add trout to the bowl and turn to coat, shaking off any excess.

   steelhead trout: 20 oz, fry seasoning: 2 tbsp, garlic powder: 2 tsp, flour: ½ cup
5. 

   5

   Heat a large drizzle of cooking oil in a large pan over medium heat. Add coated trout to the pan, skin side down. Cook until skin is crispy, 5-6 minutes. Flip and cook until trout is golden and cooked through, 4-6 more minutes. Transfer to a paper-towel-lined plate.

   cooking oil: 1 tsp
6. 

   6

   Fluff the rice pilaf with a fork; stir in lemon zest. Spoon a layer of the lemon sauce onto each plate, then arrange trout on the sauce. Divide the rice pilaf and green beans between plates in separate sections. Serve with remaining lemon wedges on the side. Trout is fully cooked when internal temperature reaches 145°.