Baked Trout with Asparagus

Ingredients

• 2 each trout fillets
• 200 grams asparagus spears
• 2 tablespoons olive oil
• 1 each lemon
• 2 cloves garlic
• 100 grams cherry tomatoes
• 10 grams dill
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Instructions

1. 1Preheat the oven to 200°C (390°F).
2. 2Rinse the trout fillets and pat dry with paper towels.
3. 3Trim the woody ends from the asparagus and cut the spears in half.
4. 4Slice the lemon into thin rounds.
5. 5Finely chop the garlic and fresh dill.
6. 6On a baking sheet, arrange the asparagus and cherry tomatoes. Drizzle with 1 tablespoon of olive oil and sprinkle with half the garlic, salt, and pepper. Toss to coat.
7. 7Make space in the center of the baking sheet and place the trout fillets skin-side down. Drizzle the remaining olive oil over the trout.
8. 8Season the trout with the remaining garlic, salt, and pepper. Top with lemon slices and dill.
9. 9Bake in the preheated oven for about 20 minutes, or until the trout flakes easily with a fork.
10. 10Check the asparagus for tenderness; it should be crisp-tender.
11. 11Remove from the oven and let it rest for a couple of minutes before serving.
12. 12Serve immediately, garnishing with additional fresh dill if desired.