RECIPE
One pan roast British trout with asparagus and cherry tomatoes Serves 2
Ingredients: 4 British trout fillets 16 asparagus spears, woody ends trimmed 10 cherry tomatoes 2 tbsp olive oil 1 tbsp balsamic vinegar Fresh basil leaves Squeeze of lemon Mayonnaise Boiled rice to serve
Method: Preheat oven to 180C Fan. In a small roasting tin, add the asparagus, cherry tomatoes, and lay the fish on top. Drizzle over the olive oil and balsamic vinegar and season with salt and pepper. Roast in the oven for 10-15 minutes until the trout is cooked and the vegetables are tender and tinged round the edges. Tear over the basil leaves. Decant some mayonnaise into a ramekin and stir in some lemon juice to taste. Divide the vegetables and trout between two plates and serve with boiled rice and the lemony mayonnaise.
www.lovebritishfood.co.uk
Completely Bromsgrove
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