Step 1: Rinse buckwheat groats thoroughly. In a small pot, combine buckwheat with 120ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed. Fluff with a fork.

Step 2: Pat trout fillet dry with paper towels. Season both sides with salt, pepper, and finely chopped dill.

Step 3: While buckwheat cooks, heat 15ml of olive oil in a non-stick pan over medium-high heat. Place green beans in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp.

Step 4: Once the pan is hot, add the trout fillet skin-side down (if applicable). Sear for 3-5 minutes per side, depending on thickness, until cooked through and flaky. Mince the garlic clove.

Step 5: In a separate small pan, heat the remaining 10ml of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Squeeze fresh lemon juice over the cooked trout. Serve the pan-seared trout alongside the fluffy buckwheat and steamed green beans, drizzled with the garlic oil.