Trout Filet and Rice

Trout Filet

Pre-heat oven 400°

1 trout filet (6-8 oz)

Slice ¼ of an onion, 1 clove garlic, 3-4 mushrooms

Heat sauté pan

Line baking sheet with aluminum foil

Cook vegetable in sauté pan with 1 T olive oil until they are translucent 6-8 minutes, then add one handful of spinach

Lay trout filet flat with flesh side up and season with salt and pepper

Spoon sautéd vegetables onto half of the trout (if you would like a bit of extra flavor I often will add a bit of cheese that I have, like parmesan or feta, into the filet as well)

Fold trout in half and drizzle top skin side with a bit of olive oil

Bake in oven for 8-12 minutes, until the flesh can separate from the skin easily (put the trout in the oven when you have moved the rice to simmer )

Rice

In a medium, heavy-bottomed pot with a tight-fitting lid, combine 2 ¾ C water, 1 ½ C rice. (Shorter grain white rice takes a bit less water and longer grain wild and brown rice takes a bit more water)

1T butter

Bring to a boil over high heat.

As soon as the water is boiling, lower the heat to a simmer and cover. (If you have an electric stove, use two burners: bring the rice to a boil on a hot burner and then immediately slide it to a burner set on low to continue cooking at a slow simmer.)

Cook at a simmer until the water is completely absorbed and the rice is tender, about 12-15 minutes (it’s okay to lift the lid to make sure the rice is fully cooked and the water is absorbed—just replace the lid quickly).

Remove the pot from the heat and let it sit, undisturbed with the lid on, for at least 5 minutes and for as long as 30 minutes.

Remove the lid, fluff the rice gently with a fork, salt to taste, serve ½ the rice with trout, store the other half for later.

Printer Friendly PDF: Trout Filet with Rice