4 servings (serving size: 1 fillet and about 3/4 cup rice)

How to Make It

Step 1

Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Add leeks, mushrooms, and garlic; cook, stirring constantly, 3 minutes. Add water and rice; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is tender; drain. Stir in 1/2 teaspoon salt and black pepper. Set aside, and keep warm.

Step 2

Combine flour and next 3 ingredients in a shallow dish; stir well. Dredge trout fillets in flour mixture.

Step 3

Heat a large cast-iron skillet over medium- high heat until hot; add remaining 2 teaspoons oil. Add fillets to skillet; cook in batches 2 minutes on each side or until fish flakes easily when tested with a fork.

Step 4

Divide rice mixture evenly among 4 serving plates, and top each with 1 fillet. Serve with lemon wedges.

Oxmoor House Healthy Eating Collection

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