Spice-crusted trout fillets over savoury pepper rice

$9.03/serving$9.43at the cheapest of your stores this week12 ingredients on sale

Ingredients

• trout2 fillets
• long grain rice1 cup
• bell pepper1 ea
• celery1 stalk
• yellow onionhalf an onion
• chicken stock1½ cups
• paprika1 tbsp
• ground cayenne1/4 tsp
• oregano1 tsp
• garlic powder1 tsp
• lemon1 ea
• green onion2 stalks

Method

1Dirty-style rice

• •Dice the bell pepper, celery and half of the onion.
• •Heat 1 tbsp oil in a pot over medium heat and cook them 4 minutes.
• •Stir in the rinsed rice, then the chicken stock (or bouillon dissolved in 1½ cups of hot water).
• •Cover and simmer on low 15 to 18 minutes until the rice is tender.
• •Rest 5 minutes, then fluff.

2Blacken the trout

• •Meanwhile, stir the paprika, cayenne, oregano, garlic powder and a big pinch of salt together.
• •Pat the trout dry and press the spice mix onto the flesh side.
• •Heat 1 tbsp oil in a cast-iron skillet over medium-high heat until it shimmers.
• •Lay the fillets spice side down and cook 3 minutes until the crust is deeply darkened.
• •Flip and cook 2 minutes more until the fish flakes easily.

3Plate

• •Fluff the rice onto two plates and lay the trout on top.
• •Garnish with the sliced green onions.
• •Serve with the lemon in wedges.