with Roasted Zucchini & Smoky Red Pepper Crema
Rainbow trout with a crunchy coating of toasted pumpkin seeds, panko, and spices is served alongside caramelized zucchini and tomato-spiked rice, all drizzled with smoky red pepper crema. This restaurant-worthy dish comes together in just 30 minutes. Try a squeeze of lime for the perfect finishing touch!
Allergens
Utensils
Tags
Veggie Stock Concentrate
1 unit
Panko Breadcrumbs
0.5 cup
Fry Seasoning
1 tablespoon
Tomato Paste
1 unit
Zucchini
1 unit
Jasmine Rice
0.75 cup
Smoky Red Pepper Crema
2 tablespoon
Rainbow Trout
10 ounce
Lime
1 unit
Mexican Spice Blend
1 tablespoon
Dijon Mustard
2 teaspoon
Pepitas
0.5 ounce
Sugar
0.75 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Butter
2 tablespoon (tbsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.
-
Keep covered off heat until ready to use in Step 5.
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While rice cooks, finely chop pepitas (or crush in their bag with a heavy-bottomed pan or rolling pin). Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Quarter lime.
- Place 2 TBSP butter (4 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until butter has melted, 30-45 seconds. Let cool slightly, then stir in pepitas, panko, Fry Seasoning, salt, and pepper.
- Pat trout* dry with paper towels; season all over with salt and pepper. Drizzle skin sides with oil; rub to coat.
- Place trout, skin sides down, on one side of a baking sheet (for 4 servings, spread out across entire sheet). Evenly spread tops with mustard; sprinkle with a pinch of sugar and mound with pepita mixture, pressing firmly to adhere.
- On opposite side of baking sheet from trout, toss zucchini with a drizzle of oil, salt, and pepper. (For 4 servings, toss zucchini on a second sheet.)
- Roast on top rack until crust is golden brown, fish is cooked through, and zucchini is tender, 10-12 minutes. (For 4, roast zucchini on middle rack and trout on top rack.)
- Meanwhile, in a second medium bowl, combine tomato paste, stock concentrate, half the Mexican Spice Blend, 2 TBSP water, ½ tsp sugar, and juice from two lime wedges (¼ cup water, 1 tsp sugar, all the Mexican Spice Blend, and juice from four lime wedges for 4 servings).
- Fluff rice with a fork; stir in tomato mixture.
- Divide trout, rice, and zucchini between plates. Drizzle trout with red pepper crema; serve with remaining lime wedges on the side.
890
kcal
Calories
33
g
Fat
12
g
Saturated Fat
97
g
Carbohydrate
13
g
Sugar
5
g
Dietary Fiber
42
g
Protein
125
mg
Cholesterol
530
mg
Sodium
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