We’ve just had the fortune to have a fishmonger open in the town, a family run business and they have supplied me before for events too. So delighted we can now get fish, starting off this week with delicious trout. so here is a clean fresh dinner taking less than 15 minutes from kitchen prep to plate.

Ingredients ( for 2 servings)

• 1 packet ready soaked barley, spelt
• Fresh stock or ( 1 x stock cube)
• 1 fillet of sea trout x 2
• Baby gem lettuce x 2
• Tomatoes x handful (approx 8 small per serving)
• Samphire x handful
• Carrot x 1
• Pomegranate seeds x handful /sprinkling
• Salt , pepper,
• Fresh lemon x 1/2

How to Make

1. Clean your fish pat dry and
   remove any extra bones – salt and
   pepper
2. Put your barley & spelt  into a
   pan add 50 ml of stock and 270g
   fresh spinach summer on low
   heat for 4-5mins
3. Make Carrot spagehtti by using a julienne peeler (cheaper than a spiralizer) no cooking as this will be kept raw
4. Add oil and butter to frying pan
   get it hot. Add your trout ,skin down ,don’t
   touch for 4 minutes allow skin to
   crispen
5. Add tomatoes , baby gem lettuce (you wanted it scorched not braised so let it cook for 3-5 minutes without turning)  and samphire and allow to warm
   through and colour slightly .
6. Turn fish onto flesh side and cook for 1-2 minutes
7. Plate up
   1. Add raw carrot spaghetti  and
      pomegranate sprinkled onto plate
   2. Add barley, spelt and spinach
   3. Place fish on top
   4. Grate fresh lemon rind and juice over the cooked fish