Pan-Seared Trout with Creamy Herb Sauce

🥘 Ingredients

• black pepper
  1 tsp
• cooking oil
  2 tbsp
• crème fraîche
  3 tbsp
• flour
  ¼ cup
• fry seasoning
  1 unit
• garlic
  3 cloves
• garlic powder
  1 tsp
• green beans
  8 oz
• jasmine rice
  1½ cups
• lemon
  1 unit
• olive oil
  1 tbsp
• parsley
  2 tbsp
• salt
  1 tsp
• scallions
  2 unit
• sliced almonds
  2 tbsp
• steelhead trout
  8 oz
• water
  1¼ cups

🍳 Cookware

• small pot
• baking sheet
• aluminum foil
• small bowl
• paper towel
• large pan

1. 

   1

   green beans fry seasoning crème fraîche lemon steelhead trout garlic parsley scallions jasmine rice garlic powder flour sliced almonds cooking oil salt black pepper water olive oil

   green beans: 8 oz, fry seasoning: 1 unit, crème fraîche: 3 tbsp, lemon: 1 unit, steelhead trout: 8 oz, garlic: 3 cloves, parsley: 2 tbsp, scallions: 2 unit, jasmine rice: 1½ cups, garlic powder: 1 tsp, flour: ¼ cup, sliced almonds: 2 tbsp, cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 1¼ cups, olive oil: 1 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry 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 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 minutes . Keep covered off heat until ready to serve.
3. 

   3

   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 minutes . Remove sheet from oven; carefully cover with aluminum foil to keep warm.
4. 

   4

   Trim and mince scallions. Mince parsley. Zest and quarter lemon. In a small bowl , combine scallions, parsley, crème fraîche, 1 TBSP olive oil, and a squeeze of lemon juice; season with salt and pepper to taste. Set aside.
5. 

   5

   Pat steelhead trout dry with paper towel . 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. Add trout to bowl with flour mixture and turn to coat, shaking off any excess.
6. 

   6

   Heat a large drizzle of oil in a large pan , preferably nonstick, over medium heat. Add coated trout to pan, skin sides down. Cook until skin is crispy ⏱️ 5 minutes . Flip and cook until trout is golden and cooked through ⏱️ 4 minutes more. Transfer to a paper-towel-lined plate.
7. 7

   Fluff rice pilaf with a fork. Stir in lemon zest. Spoon a layer of creamy herb sauce on one side of each plate. Arrange trout over sauce. Divide rice pilaf and green beans between plates in separate sections. Serve with remaining lemon wedges on the side.