Steelhead with Wild Rice Pilaf

Ingredients

• Lemon juice - 1 tablespoon
• Dried parsley - 1 teaspoon
• Dried thyme - 1 teaspoon
• Garlic - 2 cloves, minced
• Celery - 1 stalk, finely chopped
• Carrot - 1, finely chopped
• Onion - 1, finely chopped
• Chicken broth - 2 cups
• Wild rice - 1 cup
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Olive oil - 2 tablespoons
• Steelhead trout fillets - 4 fillets

Instructions

1. Preheat the oven to 400°F.
2. Season the steelhead trout fillets with salt and black pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Add the trout fillets to the skillet, skin side down, and cook for 3-4 minutes until the skin is crispy.
5. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish is cooked through.
6. Meanwhile, rinse the wild rice under cold water.
7. In a separate saucepan, heat olive oil over medium heat.
8. Add the chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
9. Add the wild rice, chicken broth, dried thyme, and dried parsley to the saucepan.
10. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
11. Stir in the lemon juice and season with salt and black pepper to taste.
12. Serve the steelhead trout fillets over the wild rice pilaf.