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Servings and Ingredients
|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|
|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
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).
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 45mg
- Sodium: 220mg
- Total Carbohydrates: 39g
- Protein: 21g