Create a luxurious lunch menu with this pan-fried trout and delicious orzo salad.
- Cook barley in a saucepan of simmering water for 20 minutes. Add orzo, cook for another 8 minutes or until barley is tender and orzo al dente. Drain and cool under running water. Drain again, then transfer to a large bowl.
- Heat 1 tablespoon oil in a small frying pan over medium heat, add spinach and toss for 1 minute or until just wilted, then combine with barley mixture.
- Combine 125ml (1/2 cup) oil, lemon juice, garlic and spices in a bowl. Season with sea salt and freshly ground black pepper.
- Preheat oven to 200˚C. Heat remaining oil in a large ovenproof frying pan over medium heat, add trout and cook for 2 minutes or until golden underneath. Turn over, then finish cooking trout in the oven for 3–5 minutes or until still slightly pink in the centre.
- Add half the dressing, nuts, grapes and herbs to the barley mixture and toss well to combine. To serve, divide orzo salad among plates, top with a piece of ocean trout, then drizzle with remaining dressing.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set