Glazed Trout with Bulgar and Green Beans

I've spent the last few times in Rome, the food was pretty good but as I think it's a trifle rude to whip out my camera in a restaurant there are no photos. I did get to try ossobucco though, which was melt in the mouth tender. I had a wonderful trip. We went to the Vermeer and the Dutch Golden Ages exhibition as well as a Robert Doisneau exhibition. We also went on a tour of the Vatican and were one of the last handful of people in the Sistine Chapel just as it closed at the end of the day, which was incredible and totally different from my last experience in the middle of summer packed in like sardines.

This was a dinner I had a couple of days before I left for Rome, it was a really simple trout and bulgar wheat dish with delicious crunchy green beans.

Glazed Trout with Bulgar and Green Beans (adapted from Good Food Magazine June 2010)
(Serves 2)

140g bulgar wheat
1tbsp olive oil
2 trout fillets
6 spring onions, slice
juice and zest ½ lemon
1 tbsp clear honey juice
1/2 orange, plus 1 tsp zest
200g green beans, trimmed

Cook the bulghar wheat following pack instructions. Heat the olive oil in a frying pan over a medium heat. Add the trout fillets and cook for 2 mins on each side. Stir in the spring onions and cook for 1 min. Add lemon juice, honey, orange juice and zest to the pan and bubble for 1 min more to make a sauce.

Meanwhile, boil the green beans for 4 mins or until tender. Drain. Stir the bulgar wheat with a fork, mixing in the green beans, lemon zest and a little of the sauce. Serve the salmon on a bed of bulgar and beans, with the rest of the sauce spooned over.