Slow-Roasted Citrus Trout

🥘 Ingredients

• arugula
  4 oz
• basmati rice
  1 c
• blood orange
  2 unit
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• chives
  ½ oz
• creme fraiche
  4 tbsp
• garlic powder
  1 tsp
• lemon
  2 unit
• olive oil
  6.667 tbsp
• onion
  1 unit
• paper towels
• pistachios
  1 oz
• steelhead trout
  20 oz

🍳 Cookware

• baking dish
• small pot
• small bowl
• large bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 325 degrees. Wash and dry all produce. Zest and halve 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. (You'll use the rest of each later.) Halve and peel onion ; finely dice one half (dice whole onion for 4 servings).

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

   2

   Pat steelhead 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, ⏱️ 30 minutes .

   steelhead trout: 20 oz, paper towels, olive oil: 6.667 tbsp, garlic powder: 1 tsp
3. 

   3

   Meanwhile, melt 1 TBSP of the butter in a small pot over medium-high heat. Add diced onion and season with salt and pepper. Cook, stirring, until softened, ⏱️ 5 minutes . Stir in basmati rice to coat. Add chicken stock concentrate , 3/4 cup water (1 1/2 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, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   butter: 2 tbsp, basmati rice: 1 c, chicken stock concentrate: 2 unit
4. 

   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 creme fraiche , 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: ½ oz, pistachios: 1 oz, creme fraiche: 4 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: 4 oz
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 creme fraiche. Sprinkle everything with remaining chives and serve. TIP: For a festive presentation, keep citrus slices on top of trout and serve with chive creme fraiche on the side. We don't recommend eating the citrus rind.