Pepita-Crusted Rainbow Trout & Rice

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• cooking oil
  2 tbsp
• dijon mustard
  1 tbsp
• fry seasoning
  1 unit
• green beans
  2 unit
• jasmine rice
  1 c
• lime
  1 unit
• mexican spice blend
  1 unit
• panko breadcrumbs
  ½ cup
• pepitas
  ¼ cup
• rainbow trout
  2 unit
• salt
  1 tsp
• smoky red pepper crema
  2 unit
• sugar
  1 tsp
• tomato paste
  2 tbsp
• veggie stock concentrate
  1 unit
• zucchini
  2 unit

🍳 Cookware

• small pot
• medium bowl
• baking sheet
• medium bowl

1. 

   1

   veggie stock concentrate green beans panko breadcrumbs fry seasoning tomato paste zucchini jasmine rice smoky red pepper crema rainbow trout lime mexican spice blend dijon mustard pepitas sugar butter cooking oil salt black pepper

   veggie stock concentrate: 1 unit, green beans: 2 unit, panko breadcrumbs: ½ cup, fry seasoning: 1 unit, tomato paste: 2 tbsp, zucchini: 2 unit, jasmine rice: 1 c, smoky red pepper crema: 2 unit, rainbow trout: 2 unit, lime: 1 unit, mexican spice blend: 1 unit, dijon mustard: 1 tbsp, pepitas: ¼ cup, sugar: 1 tsp, butter: 1 tbsp, cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Adjust oven rack to top position and preheat oven to 450°F. Wash and dry produce.
3. 

   3

   In a small pot with lid, bring 2 cups water to a boil. Add jasmine rice and a pinch of salt. Cover and reduce heat to low ⏱️ 15 minutes . While rice cooks, finely chop pepitas. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Quarter lime.
4. 

   4

   In a medium bowl , combine panko breadcrumbs, chopped pepitas, fry seasoning, and dijion mustard. Pat rainbow trout dry with paper towels; season all over with salt and black pepper. Drizzle skin sides with cooking oil; rub to coat. Press breadcrumb mixture onto non-skin sides of trout.
5. 

   5

   On opposite side of baking sheet from trout, toss zucchini and green beans with a drizzle of cooking oil, salt, and pepper. Place in oven to roast ⏱️ 10 minutes . Add butter to the sheet during the last 2 minutes to crisp the crust.
6. 

   6

   Meanwhile, in a second medium bowl , combine tomato paste, veggie stock concentrate, half the mexican spice blend, 2 tbsp water, ½ tsp sugar, and juice from two lime wedges. Stir until smooth.
7. 7

   Divide trout, rice, and vegetables between plates. Drizzle trout with smoky red pepper crema and tomato sauce; serve with remaining lime wedges on the side.