Baked Trout with Watercress and Lemon Orzo Risotto

Ingredients

• 1 tbsp olive oil
• 1 white onion
• 1 garlic clove, finely chopped
• 50g frozen peas
• 200g orzo
• 100ml white wine
• 1 vegetable stock pot
• 400-500ml of boiling water
• 1 bag of watercress
• Juice of ½ lemon, segment the remaining
• 2 tbsp marscapone
• 2 ChalkStream trout fillets
• Salt and pepper