Prep the vegetables - dice the tomato into ½” pieces, cut the broccoli into 1” pieces, and dice the shallot. Set aside each ingredient into their own bowl, or on a corner of your cutting board. Also cut 1/2 bunch of parsley, thinly slice the ½ lemon, and mince the garlic.

Heat a pan on medium high heat. Add 2 tablespoons of olive oil, then add the shallots and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until the shallots turn slightly brown.

Add the tomatoes and another pinch of salt. Give everything a mix, then add the orzo, half of the minced garlic, and stir again.

Add the 2.25 cups of water or broth and bring up to a simmer. Once simmering, reduce the heat to medium and cook for 10 minutes covered.

Pat the filets of fish dry. Season the trout on both sides with kosher salt and black pepper. Add a teaspoon of oil on the top side of the fish (no skin side) and sprinkle a pinch of the minced garlic and chopped parsley.

Heat another pan on high heat. Add a tablespoon of oil and add the trimmed broccoli. Stir, then let this cook for 2 minutes without touching it (this will help get that nice brown color we’re looking for). Stir again, then cook for another 2 minutes. Remove the broccoli from the pan and back into its original bowl.

Add another teaspoon of oil to the pan. Add the trout, skin side down, to the hot pan. Cook for 2 minutes, then flip and cook for another 2 minutes. Remove the trout from the pan.

After the orzo has cooked for 10 minutes, give everything a stir and add the grated parmesan cheese and a few tablespoons of chopped parsley. Taste, add another pinch of salt as desired, give everything a stir, then add the broccoli. Stir again, then add several large spoonfuls to a plate.

Add the seared trout on top of the orzo, garnish with some more parmesan cheese and chopped parsley, and enjoy!