---
title: "Slow-Roasted Citrus Trout"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/slow-roasted-citrus-trout-603f9b2ddf085d7000361852
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Medium
allergens: [Milk, Tree Nuts, Fish]
tags: [Sodium Smart, Easy Prep, Seafood, Quick, Weeknight Dinner]
rating: 4.5
rating_count: 5900
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the citrus-infused trout, though some found it too mild
  - theme: Presentation
    text: Customers raved about the beautiful plating with colorful blood oranges
image: "https://images.recipes.furrysalamander.com/slow-roasted-citrus-trout.avif"
---

Adjust oven rack to middle position and preheat oven to 325°F. Wash and dry all produce.
Zest and halve the @blood orange{2%unit} and @lemon{1%unit}, 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{1%unit}; finely dice one half.

Pat the @steelhead trout{8%oz} dry with paper towels; season generously with @salt{1%tsp} and @black pepper{1%tsp}. Place in an #8-by-8-inch baking dish{}. Drizzle each fillet with @olive oil{3%tbsp}, then rub with orange zest and @garlic powder{1%tsp}. 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}.

Meanwhile, melt @butter{1%tbsp} 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{¾%cup} to coat.
Add @chicken stock concentrate{1%tbsp}, 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.

Meanwhile, finely chop @chives{2%tbsp}. Roughly chop @pistachios{2%tbsp}. Peel and dice remaining orange.
In a #small bowl{}, combine @crème fraîche{2%tbsp}, lemon zest, and half the chives. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

In a #large bowl{}, toss @arugula{2%cups}, diced orange, and pistachios with a large drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.

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.