Trout Baked with Rice and Vegetables
by Editorial Staff
Delicious “Three in One” dish – tender fish with juicy vegetables and crumbly rice! Cooking?
Cook: 40 minutes
Servings: 4
Ingredients
- Trout – 400 g
- Rice – 250 g
- Zucchini – 200 g
- Cream – 200 ml
- Carrots – 100 g
- Onions – 100 g
- Dill and parsley greens – 2 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- Boil water in a kettle. Rinse the rice under running water. Place the rice in a baking dish.
- Pour boiling water over the rice. The water should completely cover the rice. Add a pinch of salt. Cut the onion into half rings.
- Place the chopped onion on top of the rice. Cut the carrots into circles. Put the carrots in a mold.
- First cut the zucchini into circles, and then cut the circles into halves.
- Place the zucchini on top of the carrots. Peel the trout from the skin and cut into portions. Place the fish on top of the vegetables in a mold.
- Chop the dill and parsley with a knife. In a bowl, combine the cream with herbs, salt, and black pepper.
- Pour the resulting mixture into fish, rice, and vegetables. We send the form to an oven preheated to 180 degrees for 40-45 minutes.
- Aromatic fish, juicy vegetables, and crumbly rice are a great lunch for the whole family!
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