Gluten-Free Nordic Trout with Juniper Rice

Ingredients

• 170 g skin-on trout fillet
• ½ cup long-grain rice, rinsed
• 1 small zucchini, cut into thin half-moons
• 1 small shallot, thinly sliced
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 3 juniper berries, lightly crushed
• 1 bay leaf
• ½ lemon, zest and wedges
• 0.3 tsp salt
• 1 cup water

Method

1. Season trout with salt and lemon zest; rest while preparing vegetables.
2. Brown trout skin-side down in hot oil until crisp; set aside.4 min timer
3. Soften shallot and zucchini in the pan until tender at edges.5 min timer
4. Stir in rice, juniper, bay, and water; nestle trout back in.
5. Cover and simmer until rice is tender and trout reaches 145°F/63°C.15 min timer
6. Fold herbs through the rice and serve with lemon wedges.