Sergio Perera

Grilled Trout with Barley, Peppers & Mushrooms

Sergio Perera
PREP 10 MIN
COOK  30 MIN

DF

EF

NS

NF

Number of servings
2
Ingredients

12 cup (100g) pearl barley (or quinoa if gluten-free) soaked overnight

1 cup (250ml) water

100g button mushrooms quartered

12 fennel bulb roughly diced

1 red pepper deseeded & roughly diced

salt & pepper, to taste

300g trout fillets 2 x 150g skin on fillets (or salmon if not available)

12 lemon

2 sprigs of dill leaves picked & roughly chopped (or other fresh soft herbs)

2 sprigs of fresh basil leaves picked & roughly chopped (or other fresh soft herbs)

Methodbased on 2 servings
1

Place barley (or quinoa) and water in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 15 minutes. Set aside.

2

Heat a medium non-stick frypan over medium heat, add vegetables and sauté for 4 - 6 minutes or until golden. Season to taste. 

3

Heat a grill pan over high heat. Season trout on both sides and cook for 2 minutes each side. Lower heat and continue to cook for another minute on each side. Turn off heat and let fish rest in the pan. 

4

Loosen the barley with a fork and toss with vegetables and any pan juices. Adjust seasoning. 

5

Divide barley mix between bowls and top with trout. 

6

Squeeze over lemon and scatter over fresh herbs to serve. 

Nutritional Informationper serving

Energy (kJ)

1814 kJ / 434 cals

Protein

36.1 g

Fat

14.2 g

Sat. Fat

4 g

Carbs

35.4 g

Sugar

4.5 g

Fiber

8.8 g

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