Chinese · Serves 2
with Asparagus plus Golden Rice, Dill Crème Fraîche & Lemon
Let your oven do the heavy lifting in this 30-minute baking sheet meal! You’ll roast buttery dill-seasoned trout alongside asparagus, shingling the fish with lemon and mandarin orange slices for a sunny presentation. Serve atop bowls of garlicky, turmeric-tinged rice and drizzle with lemony dill crème fraîche for a delicious, citrus-forward supper.
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Peel and mince or grate garlic. Zest and thinly slice orange and lemon (reserve citrus “ends” for squeezing in Steps 3 and 5). Pick and roughly chop fronds from dill. Trim and discard woody bottom ends from asparagus.
Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and half the turmeric (all for 4 servings); cook, stirring occasionally, until fragrant, 30 to 60 seconds.
Stir in rice, stock concentrate, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, pat trout* dry with paper towels. Place, skin sides down, on one side of an oiled baking sheet (arrange across entire sheet for 4 servings).
Sprinkle trout with orange zest and half the dill; season with salt and pepper. Top with a squeeze of juice from orange ends.
Shingle orange and lemon slices over trout. (TIP: You might not use all the citrus slices; reserve for another use.) Drizzle with olive oil.
Place asparagus on opposite side of sheet from trout; toss with a drizzle of oil, salt, and pepper. (For 4 servings, spread out across a second baking sheet.)
Roast trout and asparagus on top rack until trout is opaque and cooked through and asparagus is tender and lightly browned, 10-12 minutes. (For 4, roast trout on top rack and asparagus on middle rack.)
In a small bowl, combine crème fraîche, a pinch of dill, and juice from lemon ends to taste.
Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.
Divide rice between shallow bowls. Top with trout and asparagus. Garnish asparagus with lemon zest.
Serve with dill crème fraîche on the side for drizzling. TIP: Remove citrus slices before topping trout with dill crème fraîche.
Trout is fully cooked when internal temperature reaches 145°.
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