Tender roasted trout tops warm farro and lentils with golden eggplant and peppery arugula.

Ingredients

• 6 oz trout (6 × 1 oz = 6 protein portions)
• 1 cup cooked farro (2 × 1/2 cup = 2 cereal and tuber portions)
• 1/2 cup cooked lentils (1 × 1/2 cup = 1 legume portion)
• 1/2 cup eggplant, diced (1 × 1/2 cup = 1 vegetable portion)
• 1 cup arugula (1 × 1 cup = 1 vegetable portion)
• 2 tsp canola oil (2 × 1 tsp = 2 fat portions)
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper

Steps

1. 1Heat the oven to 200°C and season the trout with half the paprika, salt and pepper.
2. 2Brush the trout with 1 tsp canola oil and roast for 10–15 minutes, until its center reaches 63°C.
3. 3Heat the remaining 1 tsp oil in a nonstick skillet and sauté the eggplant with cumin and the remaining seasonings until tender.
4. 4Stir the cooked farro and lentils into the eggplant and cook over low heat until hot.
5. 5Fold in the arugula until lightly wilted, then spoon onto a dinner plate and top with the roasted trout.