Bonus Feature: Check out our video and learn how to make this recipe step-by-step.
Recipe
Description
Perfectly seasoned trout, fresh chimichurri, and hot, fluffy rice—in 20 minutes. Sheet pan dinners rule.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
Chimichurri Rice | ||
1 (10-oz.) pkg. Hy-Vee Steam Quick frozen brown rice | ||
¾ c. Italian parsley, lightly packed | ||
2 clove(s) garlic | ||
1 ½ tsp. red wine vinegar | ||
1 ½ tsp. fresh lemon juice | ||
1 tbsp. fresh oregano | ||
1 tbsp. fresh thyme | ||
1 tbsp. shallot, minced | ||
⅛ tsp. Hy-Vee red pepper flakes | ||
½ tsp. lemon zest | ||
¼ c. Hy-Vee Select olive oil | ||
Hy-Vee salt, to taste | ||
Hy-Vee ground black pepper, to taste | ||
Trout | ||
4 (3-to-4-oz. each) trout fillets, skinned and deboned | ||
1 ½ tsp. Hy-Vee lemon pepper seasoning | ||
Kosher salt, to taste |
Things To Grab
- Large rimmed baking sheet
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Blender
Directions
Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray; set aside.
Remove rice from steam pouch and spread onto prepared baking sheet. Place in oven for 5 minutes to thaw.
Make Chimichurri Sauce: Add parsley, garlic, red wine vinegar, lemon juice, fresh oregano, fresh thyme, shallot, lemon zest, and red pepper flakes to a blender. With the blender running, slowly drizzle in 1/4 cup olive oil. Season to taste with salt and pepper.
Remove rice from oven; top rice with Chimichurri Sauce. Season trout with lemon pepper and kosher salt. Place trout on top of chimichurri rice. Bake 10 minutes, or until fish easily flakes with a fork (145 degrees).
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 45mg
- Sodium: 220mg
- Total Carbohydrates: 39g
- Protein: 21g