Dill trout with warm peas
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Pan-cooked trout gets a lemon-dill finish with rice and warm peas.
Canadian-inspired · dinner · easy
Servings: 2
Prep: 10 min
Cook: 15 min
Total: 25 min (estimate)
Estimated cost: USD 11 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Fish. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
- Thaw raw meat or seafood in the refrigerator. Use a separate board and utensils for raw ingredients; wash hands and clean and sanitize tools and surfaces afterward. Never put cooked food on a plate that held raw food. Check internal temperature with a clean food thermometer in the thickest part of each piece.
- Keep raw seafood chilled and separate from ready-to-eat food. Use a thermometer rather than color alone to judge doneness.
Ingredients
- 12 ounces raw trout fillets (340 g, two fillets Thawed, boneless; check for pin bones.)
- 1 1/2 cups frozen green peas (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 cups ready-cooked rice (Use a fresh sealed plain rice pouch or rice promptly chilled and refrigerated. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 tablespoons fresh dill (chopped)
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 1/4 cup water
Cooking instructions
- Heat the olive oil in a nonstick skillet over medium. Add the raw trout fillets skin-side down and cook for 4 minutes.
- Turn carefully and cook for 3–6 minutes more until both centers reach 70°C/158°F. Move to clean plates.
- Add the frozen green peas and water to the skillet. Cover for 3 minutes, then stir in the fresh dill and lemon juice.
- Heat the ready-cooked rice to 74°C/165°F according to its package and serve beside the fish and peas.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.