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.
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