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

  1. Boil water in a kettle. Rinse the rice under running water. Place the rice in a baking dish.
  2. Pour boiling water over the rice. The water should completely cover the rice. Add a pinch of salt. Cut the onion into half rings.
  3. Place the chopped onion on top of the rice. Cut the carrots into circles. Put the carrots in a mold.
  4. First cut the zucchini into circles, and then cut the circles into halves.
  5. 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.
  6. Chop the dill and parsley with a knife. In a bowl, combine the cream with herbs, salt, and black pepper.
  7. Pour the resulting mixture into fish, rice, and vegetables. We send the form to an oven preheated to 180 degrees for 40-45 minutes.
  8. Aromatic fish, juicy vegetables, and crumbly rice are a great lunch for the whole family!

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