Serves 4

  • 4 British trout fillets
  • 400g asparagus, trimmed of woody ends
  • 3 tbsp olive oil
  • 20 pieces Original Black Garlic
  • ½ tsp salt
  • 1 tsp pepper
  • 1 lemon, sliced


Preheat the oven to 200C

  • Line a baking tin with parchment paper.
  • Place the trout fillets skin side down in the centre of the tin and brush with half of the olive oil.
  • Coat the asparagus in the remaining oil and place all around the trout in the tin.
  • Sprinkle the trout and asparagus with salt, pepper and black garlic.
  • Top with lemon slices.
  • Bake for 15 minutes or until the trout is cooked through.
  • Remove from the oven and remove the lemon slices.
  • Serve and enjoy.


Credit: @pavlovaandcream

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