Lemon orzo with trout, spiced broccoli & peperonata
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Lemon orzo with trout, spiced broccoli & peperonata

Use our recipes for lemon orzo, spiced broccoli, peperonata and lemon & parmesan vinaigrette to make this easy supper. Prep the linked recipes beforehand

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 691.08
  • fat 30g
  • saturates 8g
  • carbs 66g
  • sugars 0g
  • fibre 8g
  • protein 35g
  • salt 1.47g

Ingredients

  • 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 onion , finely chopped
  • 2 garlic cloves , crushed
  • 250g peperonata (see 'Complete the dish')
  • 800g herby lemon orzo (see 'Complete the dish')
  • leftover soft herbs , finely chopped, to garnish

Method

  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.

  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.

  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.

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