ONE-PAN ROAST BRITISH TROUT FILLETS WITH ASPARAGUS AND CHERRY TOMATOES

One-pan roast British trout fillets with asparagus and cherry tomatoes. Trout and new season asparagus are the perfect combo in this simple one-pan dish for two.

Recipe courtesy British Trout Association

Prep and cooking time: 25 minutes

Serves: 2

Skill level: Easy

Ingredients

16 asparagus spears, woody ends trimmed
10 cherry tomatoes
2 British trout fillets
2 tbs olive oil
1 tbs balsamic vinegar
Salt and freshy ground black pepper, to taste
Mayonnaise
Squeeze of lemon
To garnish: fresh basil

To serve: boiled rice

Method

• Pre-heat the oven to 200 deg. C, 400 deg. F, Gas Mark 6.
• In a small roasting tin, add the asparagus and cherry tomatoes, then lay the fish on top.
• Drizzle over the olive oil and balsamic vinegar and season.
• Roast in the pre-heated oven for 20 to 15 minutes until the trout is cooked and the vegetables are tender and tinged round the edges.
• Decant some mayonnaise into a ramekin and stir in the lemon juice to taste.
• Divide the vegetables and trout between two plates.
• Garnish with basil leaves and serve with boiled rice and the lemony mayonnaise. ONE-PAN ROAST BRITISH TROUT FILLETS

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