One-pan Roast British Trout Fillets with Asparagus and Cherry Tomatoes

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.