Pan Roasted Sunburst Farms Trout Recipe
barley risotto, marinated tomatoes, asparagus, chili broth
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Barley Risotto
In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add the barley and toast for 2-3 minutes until lightly golden. Slowly add the vegetable broth, one cup at a time, stirring constantly until the barley is tender and creamy, about 30 minutes. Season with salt and pepper.
- 2
Marinate the Tomatoes
In a bowl, combine cherry tomatoes, remaining olive oil, chopped basil, and chili flakes. Let marinate for at least 15 minutes.
- 3
Cook the Asparagus
In a separate pan, heat a tablespoon of olive oil over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender, seasoning with salt and pepper.
- 4
Pan Roast the Trout
In a large skillet, heat a tablespoon of olive oil over medium-high heat. Season the trout fillets with salt and pepper. Place the trout skin-side down in the skillet and cook for 4-5 minutes until the skin is crispy. Carefully flip and cook for another 2-3 minutes until the fish is cooked through.
- 5
Serve
On a plate, serve a portion of barley risotto topped with marinated tomatoes, asparagus on the side, and the pan-roasted trout on top. Drizzle with any remaining chili broth if desired.
