HERBED STEELHEAD TROUT WITH TOMATOES AND ASPARAGUS
Slurp. Boy was this good. I love a good, easy, fish dinner! 20 minutes prep, 20 minutes cooking time and you’ve got a delectable dinner.
Herbed steelhead trout with tomatoes and asparagus – easy enough for a weeknight, delicious and impressive enough for company. The herbs and lemon make everything so beautifully fresh – I keep using the word “herbaceous”, but maybe herbalicious is more appropriate.
Ingredients
- One steelhead trout fillet (you could use salmon as well)
- Juice and zest of half a lemon
- 1 tablespoon olive oil
- pinch of salt
- the leaves of two sprigs rosemary, finely chopped
- fresh parsley, fresh basil
- 1 shallot, finely chopped
- 2 pints grape tomatoes, halved
- 2 bunches asparagus, cleaned and trimmed
- 2 cloves of garlic, chopped
- 2 tablespoons of olive oil
- salt
Instructions
Preheat the oven to 400 degrees. Combine the tomatoes, garlic, and asparagus on a lined sheet pan, toss with oil and salt.
In a mixing bowl, or a large measuring cup, lemon, olive oil, salt, herbs and shallot, whisk with a fork and set aside
On another lined sheet pan, layout your fish. Pat down with a paper towel to remove any excess moisture. Pour the herb mixture over the fish and use a rubber spatula to spread it all over.
Put both pans in the oven and cook for 20 minutes or until the fish is flaky.
So good, so easy, so healthy – what more could I ask for?