Simply seasoned and served with a bed of Asparagus, this rainbow trout recipe is not only healthy it is easy to make. Add new potatoes or your favourite rice dish and you have a delicious meal.
1/4 cup olive oil
1-2 cloves garlic, minced
Sea salt, 1/4 teaspoon, plus more for garnishing
Freshly ground black pepper, 1/4 teaspoon, plus more for garnishing
1 fillet rainbow trout, 1 pound
1 bunch asparagus, washed and trimmed
1 lemon, sliced
Preheat oven to 400F.
Line a rimmed baking sheet with parchment paper. Combine olive oil, minced garlic and 1/4 teaspoon of salt and pepper in a small bowl and set aside. Wash and trim asparagus and set on paper towel to dry. Thinly slice the lemon.
Place the rainbow trout fillet skin side down in the centre of the baking sheet. Arrange the asparagus on all four sides of the rainbow trout. Brush the fillet and asparagus with the olive oil-garlic mixture. Add lemon slices across the top of the rainbow trout and season with extra sea salt and cracked pepper.
Bake for 12-15 minutes or until trout is cooked through and the centre is flaky. Serve hot and garnish with fresh lemon slices.
Remove from the oven. Remove lemon slices from the trout before serving.