Herbed Rice with Pan-Fried Trout
Herbed Rice with Pan-Fried Trout
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Herbed Rice with Pan-Fried Trout

15 MIN
25 MIN
4 to 6



  1. In a large non-stick skillet, bring the chicken broth to a boil with the rice and saffron. Season with salt and pepper. Lower the heat, cover and let simmer for 15 minutes.
  2. Remove from the heat. Carefully add 1/4 cup (55 g) of the butter and the herbs. Cover and let sit for 10 minutes.
  3. Meanwhile, dredge the fish fillet in the flour and shake to remove any excess. Season with salt and pepper.
  4. In a non-stick skillet over high heat, melt the remaining butter. Brown the fish for 3 minutes or until fully cooked, turning halfway through cooking.
  5. Serve the herbed rice with pan-fried trout alongside Persian herb frittata (see recipe), if desired.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.