| Ingredient | Quantity | Units |
|---|---|---|
| Trout | 10 | Ounce |
| Blood Orange | 1 | Each |
| Lemon | 1 | Each |
| Creme Fraiche | 2 | Tablespoon |
| Chive | 1/4 | Ounce |
| Olice Oil | ||
| Salt | ||
| Pepper |
Cooking Time:
Total Time: 35 Minutes
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Servings:
2
Instructions
Step 1: Prep
Adjust rack to top position and preheat oven to 325 degrees.
Wash and dry produce.
Zest and halve Lemon.
Zest and halve Orange.
Thinly slice half the Orange and half the Lemon into rounds.
Stock rounds and cut into half moons.
Thinly slice chives.
Step 2: Season Trout
Pat Trout dry with paper towels.
Place on baking sheet, skin side down.
Season generously with Salt and Pepper.
Drizzle fillets with olive oil.
Rub fillets with orange zest.
Layer Orange and Lemon half-moon slices on top of fillets.
Step 3: Roast Fillets
Roast Trout on top rack until opaque and cooked through.
25-30 minutes.
Season with pepper.
Step 4: Make Creme Fraiche
In a small bowl, combine:
- Creme Fraiche
- Lemon Zest
- Chives
- Salt
- Pepper
Add water 1 teaspoon at a time until mixture reaches a drizzling consistency.
Step 5: Finish and Serve
Divide Trout between plates.
Remove Orange and Lemon slices.
Sprinkle with remaining chives.
Drizzle Trout with Creme Fraiche.
Tip: Leave slices on fish and serve Creme Fraiche on side for a nicer presentation. Not recommended to eat the citrus rind.
Recommended Pairings:
Asparagus Amandine
Horseradish Potato Mash
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/slow-roasted-citrus-trout-603f9b2ddf085d7000361852