Name: Lemon Orzo with Trout, Spiced Broccoli, and Peperonata Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 4 x 110g trout or salmon fillets; 250g spiced broccoli (e.g. broccoli florets tossed with cumin, paprika, or other spices); 75ml lemon & parmesan vinaigrette; 1 tbsp olive oil; 1 red onion, finely chopped; 2 garlic cloves, crushed; 250g peperonata (a stewed pepper mixture with tomatoes, onions, and herbs); 800g herby lemon orzo (orzo pasta cooked and tossed with lemon juice, zest, and mixed fresh herbs such as parsley, thyme, or basil); Leftover soft herbs, finely chopped (such as parsley, basil, or chives)

Jump to Recipe

Introduction

This vibrant lemon orzo dish with tender trout, spiced broccoli, and sweet peperonata is a perfect balance of fresh, zesty flavors and wholesome ingredients. It’s a delightful meal that’s easy to prepare and elegant enough for any occasion.

The dish shows a white plate filled with a colorful mix of food. The base layer consists of orange-tinted rice mixed with small pieces of yellow, red, and green roasted vegetables like broccoli and bell peppers. On top of the rice, near the right side, lies a thick piece of pale pink cooked fish sprinkled with finely chopped green herbs. A silver fork with a wooden handle is placed diagonally on the plate, resting on the rice and partially touching the fish. The plate is set on a white marbled surface with a part of a white napkin with black edges visible near the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Arrange the trout fillets and spiced broccoli on a baking sheet. Drizzle the lemon and parmesan vinaigrette evenly over the trout.
Step 2: Bake the trout and broccoli for 10-12 minutes, or until the trout is cooked through and flakes easily with a fork.
Step 3: While the trout is baking, heat the olive oil in a large frying pan over medium-high heat. Add the finely chopped red onion with a pinch of salt and cook for 8-10 minutes until the onion starts to soften.
Step 4: Stir in the crushed garlic cloves and cook for 1-2 minutes until fragrant.
Step 5: Add the peperonata and herby lemon orzo to the pan. Pour in a splash of boiling water from the kettle to help warm the mixture through.
Step 6: Cook the orzo mixture for 4-5 minutes, stirring occasionally, until heated through.
Step 7: To serve, place the warm orzo mixture on plates and top with the baked trout and spiced broccoli. Scatter over the finely chopped soft herbs for a fresh finish.

Tips & Variations

Substitute salmon for trout if preferred; both hold up well to baking and pair nicely with lemon flavors.
Use fresh lemon juice and zest in the orzo for added brightness if you don’t have a vinaigrette on hand.
Add a handful of toasted pine nuts or slivered almonds to the orzo for extra texture and nuttiness.
For a vegetarian version, replace fish with roasted halloumi or grilled tofu and increase the spiced broccoli portion.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water to prevent drying out. The trout is best eaten fresh but can be warmed carefully to avoid becoming tough.

How to Serve

The image shows two white plates filled with a colorful dish consisting of one piece of light pink cooked salmon on top of a bed of orange-tinted rice mixed with broccoli florets, red and yellow bell pepper strips, and small green herbs sprinkled all over. One plate is fully visible while the other is partially shown at the bottom left corner. A fork with a wooden handle rests on the full plate, slightly leaning on the salmon and rice. The plates are placed on a white marbled surface with a folded cloth napkin visible near the bottom edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different vegetables instead of broccoli?

Yes, you can swap spiced broccoli for roasted cauliflower, green beans, or asparagus depending on your preference and seasonal availability.

How do I know when the trout is cooked properly?

The trout is cooked when it flakes easily with a fork and is opaque all the way through. Baking for 10-12 minutes at 200°C usually achieves this for the 110g fillets.