Greek Yogurt Marinated Trout with Lemon Garlic Orzo
Citrus-Infused Rainbow Trout with Mediterranean Orzo Pilaf
Ingredients:
4 rainbow trout fillets (about 6 oz each)
1 cup Greek yogurt
3 cloves garlic, minced
1 lemon, zested and juiced
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon ground cumin
Salt and pepper to taste
2 cups orzo pasta
4 cups vegetable broth
3 cloves garlic, minced
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, finely diced
½ cup kalamata olives, pitted and sliced
¼ cup feta cheese, crumbled
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Fresh parsley and dill for garnish
Directions:
In a mixing bowl, combine Greek yogurt, minced garlic, lemon zest, lemon juice, chopped dill, parsley, olive oil, oregano, paprika, cumin, salt, and pepper.
Place trout fillets in a shallow dish and cover with the yogurt marinade. Make sure each fillet is well coated. Cover and refrigerate for at least 1 hour, preferably 3-4 hours.
Preheat oven to 400°F (200°C).
Remove trout from marinade, scraping off excess (but leaving a thin coating). Place fillets on a lined baking sheet.
Bake for 12-15 minutes until fish flakes easily with a fork.
While fish is baking, prepare the orzo. In a large saucepan, heat 1 tablespoon olive oil over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add orzo and toast for 2 minutes, stirring constantly.
Pour in vegetable broth, bring to a boil, then reduce heat and simmer for about 10 minutes until orzo is tender and liquid is absorbed.
Remove from heat and stir in cherry tomatoes, cucumber, red onion, olives, feta cheese, lemon juice, and 1 tablespoon olive oil.
Serve trout fillets over the orzo, garnished with additional fresh herbs.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes (plus marinating time)
Kcal: 475 kcal | Servings: 4 servings