Mediterranean trout
Prep Time
Cooking Mode
180 mL (¾ cup) cup pearl barley
1 shallot
15 mL (1 tbsp.) tbsp. olive oil
500 mL (2 cups) cup vegetable broth
To taste salt and pepper
1 lemon
5 mL (1 tsp.) tsp dried thyme
480 g (about 1 lb.) lb fresh skin-on trout fillets
1 large broccoli
125 mL (½ cup) cup chopped fresh parsley
180 mL (¾ cup) cup pearl barley
1 shallot
15 mL (1 tbsp.) tbsp. olive oil
500 mL (2 cups) cup vegetable broth
To taste salt and pepper
1 lemon
5 mL (1 tsp.) tsp dried thyme
480 g (about 1 lb.) lb fresh skin-on trout fillets
1 large broccoli
125 mL (½ cup) cup chopped fresh parsley
Directions
1Rinse barley in cold water using a sieve and drain well.
2In a large saucepan, sauté shallot in 7.5 mL (½ tbsp.) of olive oil for 1 minute. Add barley and sauté for another 2 minutes.
3Add broth and bring to a boil. Reduce heat to low and season with salt and pepper.
4Cover and cook for about 25 minutes or until barley is tender and liquid is absorbed.
5In the meantime, preheat oven to 200°C (400°F).
6In a small bowl, combine zest and juice of half the lemon, thyme, and remaining olive oil.
7Line a cooking sheet with parchment paper, including the edges, and place fish, skin-side down. Season with salt and pepper and pour marinade over the fish.
8Bake for 15 minutes or until fish flakes away easily with a fork.
9Steam cook broccoli florets.
10Serve fish with barley and broccoli.
11Garnish with fresh parsley and serve with remaining lemon cut into wedges.
12Swap trout for salmon.
13Fish is a nutritional powerhouse. It’s recommended to eat it 2 or 3 times per week. Kids don’t like fish? It sometimes takes a little perseverance to get them to accept new foods! This recipe is also an excellent source of Vitamin C.
14Recipe translated from the book Les menus solution famille by Isabelle Huot and Nathalie Régimbal.
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Personal Note
Personal Note