Trout with Creamy Risottostyle Orzo

Course: main Skill level: easy Serves: 4

■ 3 tbs rapeseed oil

■ 1 onion, chopped finely ■ 2 cloves garlic, crushed ■ 300 g (10½ oz) orzo pasta ■ 1 lt (1¾ pt) vegetable stock made with a reduced sodium stock cube

■ 2 x 250 g bunch asparagus, trimmed and cut into chunks

■ 3 tbs half fat crème fraîche ■ 3 tbs grated Parmesan, plus extra to serve

■ Salt and freshly ground black pepper, to taste

■ 50 g (1¾ oz) plain flour ■ 4 British trout fillets ■ Handful basil, shredded

1 Heat 1 tablespoon of the oil in a large high-sided frying-pan, or a large casserole pan. Add the onion and cook over a medium heat for 4 to 5 minutes until softened. Add the garlic, cook for a minute, then stir in the pasta, followed by a ladleful of stock. Cook, stirring until the stock is absorbed, then repeat until you have about 200 ml (7 fl oz) of stock left.

2 Add the asparagus to the pan along with the remaining stock, cover and leave to bubble for 2 minutes. The pasta and asparagus should now be just tender. Stir in the crème fraîche and Parmesan, season to taste and leave with the lid on while you cook the fish.

3 Heat a large frying-pan with the remaining oil until hot. Season the plain flour and then coat the fish with it. Cook the trout for 1 to 1 and a half minutes on each side until lightly golden. You may have to do this in 2 batches. Stir the basil into the orzo, divide between plates and top each with a piece of trout and a few basil leaves. Serve with extra Parmesan, if liked.

Orzo, sometimes called risoni, is a type of small pasta that looks like grains of rice, though it cooks faster, so is handy for “risotto”-in-a-hurry! Find it at larger supermarkets.