Lemon orzo with trout, spiced broccoli & peperonata
Serves 4
Easy
Prep:
Cook:
Use our recipes for lemon orzo, spiced broccoli, peperonata and lemon & parmesan vinaigrette to make this easy supper. Prep the linked recipes beforehand
Skip to ingredients
Units:
- 4 x 110g trout or salmon fillets
- 250g spiced broccoli(see 'Complete the dish')
- 75ml lemon & parmesan vinaigrette(see 'Complete the dish')
- 1 tbsp olive oil
- 1 red onionfinely chopped
- 2 garlic clovescrushed
- 250g peperonata(see 'Complete the dish')
- 800g herby lemon orzo(see 'Complete the dish')
- leftover soft herbsfinely chopped, to garnish
Nutrition: Per serving
- kcal691.08
- fat30g
- saturates8g
- carbs66g
- sugars8g
- fibre8ghigh
- protein35g
- salt1.47g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Arrange the trout and broccoli on a baking sheet. Drizzle the vinaigrette over the trout and bake for 10-12 mins until the trout is cooked through and flaky.
step 2
Meanwhile, heat the oil in a large frying pan over a medium-high heat. Stir in the onion with a pinch of salt and cook for 8-10 mins until beginning to soften. Mix in the garlic and cook for 1-2 mins until fragrant. Stir in the peperonata and orzo with a splash of boiling water from the kettle. Cook for 4-5 mins until warmed through.
step 3
Serve the trout and broccoli on top of the orzo and scatter over any soft herbs left over from the initial preparation of the orzo.
