Slow-Roasted Citrus Trout

🥘 Ingredients

• arugula
  2 c
• basmati rice
  ¾ cup
• black pepper
  1 tsp
• blood orange
  2 unit
• butter
  1 tbsp
• chicken stock concentrate
  1 tbsp
• chives
  2 tbsp
• crème fraîche
  2 tbsp
• garlic powder
  1 tsp
• lemon
  1 unit
• olive oil
  3 tbsp
• onion
  1 unit
• pistachios
  2 tbsp
• salt
  1 tsp
• steelhead trout
  8 oz

🍳 Cookware

• 8-by-8-inch baking dish
• small pot
• small bowl
• large bowl

1. 

   1

   Adjust oven rack to middle position and preheat oven to 325°F. Wash and dry all produce. Zest and halve the blood orange and lemon , keeping them separate. Thinly slice half the orange and half the lemon into rounds; stack rounds and cut into half-moons. Halve and peel the onion ; finely dice one half.

   blood orange: 2 unit, lemon: 1 unit, onion: 1 unit
2. 

   2

   Pat the steelhead trout dry with paper towels; season generously with salt and black pepper . Place in an 8-by-8-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. Roast on middle rack until trout is opaque and cooked through ⏱️ 25 minutes .

   steelhead trout: 8 oz, salt: 1 tsp, black pepper: 1 tsp, olive oil: 3 tbsp, garlic powder: 1 tsp
3. 

   3

   Meanwhile, melt butter in a small pot over medium-high heat. Add diced onion and season with salt and pepper. Cook, stirring, until softened ⏱️ 4 minutes . Stir in basmati rice to coat. Add chicken stock concentrate , ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   butter: 1 tbsp, basmati rice: ¾ cup, chicken stock concentrate: 1 tbsp
4. 

   4

   Meanwhile, finely chop chives . Roughly chop pistachios . Peel and dice remaining orange. 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.

   chives: 2 tbsp, pistachios: 2 tbsp, crème fraîche: 2 tbsp
5. 

   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.

   arugula: 2 c
6. 

   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.