---
title: 'Pepita-Crusted Rainbow Trout & Rice'
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pepita-crusted-rainbow-trout-and-rice-68d5b645681e58ed6e5aff98
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
  - Fish
tags:
  - High Protein
  - Easy Prep
  - Sodium Smart
rating: 4.0
rating_count: 408
source_chef: Courtney Laga
review_highlights:
  - theme: Flavor
    text: Many loved the trout's crunchy pepita crust, but the tomato-based rice was divisive.
  - theme: Ease of prep
    text: Several noted the fish cooked perfectly in the given time.
nutrition:
  calories: 890
  protein: 42
  fat: 33
  saturated fat: 12
  carbohydrates: 99
  sugar: 13
  fiber: 6
  cholesterol: 125
  sodium: 520
  potassium: 1140
  calcium: 210
  iron: 2.8
  trans fat: 0.5
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/pepita-crusted-rainbow-trout-rice.avif"
---

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
In a #small pot{}, combine @Jasmine rice{1.5%cup}, 1¼ cups water (2¼ cups for 4), and a pinch of @salt{}. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.
Keep covered off heat until ready to use in Step 5.

While rice cooks, finely chop @Pepitas{1%oz} (or crush in their bag with a heavy-bottomed pan or rolling pin). Trim and halve @Zucchini{1%unit} lengthwise; slice crosswise into ½-inch-thick half-moons. Quarter @Lime{2%unit}.
Place 2 TBSP @Butter{4%tbsp} (4 TBSP for 4 servings) in a #microwave-safe bowl{}. Microwave until butter has melted, 30-45 seconds. Let cool slightly, then stir in pepitas, @Panko breadcrumbs{1%cup}, @Fry Seasoning{2%tbsp}, @salt{}, and @black pepper{}.

Pat @Rainbow trout{20%oz} dry with @paper towels{}; season all over with @salt{} and @black pepper{}. Drizzle skin sides with @Cooking oil{4%tsp}; rub to coat.
Place trout, skin sides down, on one side of a #baking sheet{}. Evenly spread tops with @Dijon mustard{4%tsp}; sprinkle with a pinch of @Sugar{1.5%tsp} and mound with pepita mixture, pressing firmly to adhere.
Toss zucchini on the other side of the baking sheet with a drizzle of oil, salt, and pepper. Place in the oven and roast on top rack until the crust is golden, fish is cooked through, and zucchini is tender, 10-12 minutes. (For 4 servings, transfer zucchini to another rack; add trout to a second sheet and roast on top).

On opposite side of baking sheet from trout, toss zucchini with a drizzle of oil, salt, and pepper. (For 4 servings, toss zucchini on a second sheet.)
Roast on top rack until the crust is golden and fish is cooked through, and zucchini is tender, 10-12 minutes. (For 4, roast zucchini on middle rack and trout on top rack.)

Meanwhile, in a medium bowl, combine @Tomato paste{2%unit}, @Veggie stock concentrate{1%unit}, half the @Mexican Spice Blend{1%tbsp}, 2 TBSP water, ½ tsp sugar, and juice from two lime wedges. (For 4 servings, use ¼ cup water, 1 tsp sugar, all the Mexican Spice Blend, and juice from two lime wedges.)
Fluff rice with a fork; stir in tomato mixture.

Divide trout, rice, and zucchini between plates. Drizzle trout with @Smoky red pepper cream{4%tbsp}; serve with remaining lime wedges on the side.