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Recipe
Author
Hy-Vee Test Kitchen
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Description
Perfectly seasoned trout, fresh chimichurri, and hot, fluffy rice—in 20 minutes. Sheet pan dinners rule.
For more Done in One recipes, check out HSTV.com or explore the One Dish Wonders cooking guide.
Servings and Ingredients
Ingredients
Serves 4
| 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
420 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 45mg
- Sodium: 220mg
- Total Carbohydrates: 39g
- Protein: 21g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 35%
0%
Iron 15%
0%
Calcium 6%