Careme

Ingredients

• Steelhead Trout Fresh Whole Fillet - 1 Lb 1 lb $10.99
• Green Zucchini Squash 1 lb, halved lengthwise and sliced into half-moons $1.08
• On The Vine Red Tomato - Each (Traditionally comes on the vine) 1 lb, cut into bite-size wedges $0.34
• Yellow Onion 1/2 lb, thinly sliced $1.12
• Cilantro 1 Bunch 1/2 bunch, chopped $1.29
• Wonderful Seedless Lemons Prepacked Bag - 1 Lb 1 lemon, divided $3.99
• Garlic 2 cloves, minced
• Long-grain rice 3/4 cup dry
• Olive oil 2 tablespoons
• Kosher salt to taste
• Black pepper to taste
• Ground cumin 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Rinse 3/4 cup long-grain rice and cook it with 1 1/2 cups water and a pinch of salt according to package directions, about 15 to 18 minutes.
2. Pat the 1 lb steelhead trout dry. Place it on a lightly oiled sheet pan or small baking dish. Season with kosher salt, black pepper, half the zest of 1 lemon, and a drizzle of 1/2 tablespoon olive oil.
3. In a bowl, toss 1 lb zucchini half-moons, 1 lb tomato wedges, and 1/2 lb thinly sliced yellow onion with 1 tablespoon olive oil, 2 minced garlic cloves, 1/2 teaspoon ground cumin, kosher salt, and black pepper. Spread around the fish if space allows, or on a second pan.
4. Roast the 1 lb steelhead trout and vegetables at 425°F for 12 to 16 minutes, until the trout flakes easily and the vegetables are softened but still bright. If the tomatoes release a lot of juice, give the pan a quick stir once near the end.
5. Fluff the cooked 3/4 cup rice with a fork. Stir in 1/2 bunch chopped cilantro, 1 tablespoon lemon juice, a little lemon zest, and a small drizzle of olive oil. Taste and season with salt.
6. If desired, spoon some of the roasted tomato juices into a small bowl and mix with another squeeze of lemon to make a light pan dressing.
7. Plate the cilantro rice as a bed slightly off-center. Set a portion of the roasted 1 lb steelhead trout over or beside the rice. Arrange the zucchini, tomatoes, and onion alongside for a colorful presentation. Spoon over the tomato-lemon juices and finish with extra chopped cilantro and lemon wedges.