Slow-Roasted Citrus Trout with Rice Pilaf and Blood Orange Pistachio Salad

This slow-roasted trout recipe brings together bright citrus flavors and tender fish for a light yet satisfying meal. Trout fillets are layered with lemon and blood orange slices, then roasted low and slow until perfectly flaky. A drizzle of chive crème fraîche adds a creamy, herbaceous finish.

On the side, enjoy a savory rice pilaf studded with onion and a fresh arugula salad tossed with pistachios and juicy blood orange segments. Every bite is a balance of rich, tangy and fresh-perfect for a weeknight dinner that feels special.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Blood OrangeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

10 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 275°F. Line a baking sheet with parchment paper.
2. Thinly slice the lemon and blood orange into rounds. Set aside.
3. Finely dice the onion. Chop chives into small pieces.
4. In a small bowl, combine crème fraîche with half the chives and a pinch of garlic powder. Season with salt and pepper. Refrigerate until serving.
5. Rinse the basmati rice in a fine-mesh strainer until water runs clear.
6. In a small saucepan, melt butter over medium heat. Add diced onion and cook until softened, about 3 minutes. Add rice and stir for 1 minute.
7. Add 1 cup water and the chicken stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
8. Place trout fillets on the prepared baking sheet. Season with salt, pepper and remaining garlic powder. Lay lemon and blood orange slices over the fillets.
9. Roast in the preheated oven for 25-30 minutes, until fish is opaque and flakes easily.
10. While fish roasts, toast pistachios in a dry skillet over medium heat until fragrant, about 2 minutes. Let cool, then roughly chop.
11. In a large bowl, combine arugula, remaining blood orange slices (cut into segments) and toasted pistachios. Drizzle with olive oil and toss gently.
12. To serve, divide rice pilaf between plates. Top with roasted trout and citrus slices. Drizzle chive crème fraîche over fish. Serve arugula salad alongside.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod or halibut works well with this citrus roasting method.

How do I store leftovers?

Store leftover trout and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently.

Can I make the chive crème fraîche ahead?

Absolutely. Prepare it up to a day in advance and keep refrigerated.