Oven Baked Rice & Trout
Ingredients
The main dish
-
4
filets
trout
-
2
tbsp
olive oil
-
4
cloves
garlic
-
½
cup
red onion
-
1
cup
diced red pepper
-
1
cup
diced orange pepper
-
¼
cup
black olives
-
¼
cup
green olives
-
¼
cup
capers
-
1
tbsp
chicken bouillon paste
-
½
cup
lemon juice
-
1
tsp
salt
-
½
tsp
pepper
-
2
cups
water
-
¾
cup
basmati rice
-
14-15
oz
canned lentils
Toppings
-
¼
cup
crumbled feta cheese
-
1
cup
fresh parsley
-
½
cup
halved cherry tomatoes
Instructions
- Preheat the oven to 375°F.
- Season the trout filets with salt and pepper and set aside.
- In a nonstick baking dish, combine olive oil, garlic, red onion, bell peppers, black olives, green olives, capers, chicken bouillon paste, lemon juice, salt, pepper, water, rice, and lentils, then stir to combine.
- Cover with a lid or foil and bake for 30 minutes until almost all liquid is absorbed.
- Fluff the rice mixture with a fork and nestle the trout filets into the rice, seasoning the tops with salt and pepper.
- Bake for an additional 8-10 minutes until the fish is cooked through and the rice is tender.
- Garnish with feta cheese, parsley, cherry tomatoes, and a squeeze of lemon over each trout filet.
Nutrition Facts (estimated)
Servings
4
Calories
475
Total fat
13g
Total carbohydrates
65.8g
Total protein
27.2g
Sodium
1029.8mg
Cholesterol
29mg
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