Ingredients:

  • 2 Rainbow Trout fillets, skin on (6-8 ounces/ 170-225g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon unsalted butter (15g)
  • 1/4 teaspoon sea salt (1.5 g)
  • 1/4 teaspoon black pepper (1.5 g)
  • 4 tablespoons unsalted butter (56g)
  • 2 cloves garlic, minced (6g)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 2 tablespoons chopped fresh parsley (10g)
  • 1 tablespoon chopped fresh dill (5g)
  • 1/4 teaspoon red pepper flakes (optional) (1.5 g)
  • 1 pound asparagus, trimmed (450g)
  • 1 tablespoon olive oil (15 ml)
  • 1/4 teaspoon sea salt (1.5 g)
  • 1/4 teaspoon black pepper (1.5 g)
  • 1/2 lemon, cut into wedges for serving

Instructions:

  1. Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper on a baking sheet.
  2. Roast asparagus for 10-12 minutes, or until tender-crisp.
  3. Pat trout fillets dry with paper towels and season with salt and pepper.
  4. Heat olive oil in the oven-safe skillet over medium-high heat. Place trout fillets skin-side down in the hot skillet. Sear for 4-5 minutes, or until the skin is crispy and golden brown.
  5. Flip the fillets and add the butter to the pan. Cook for another 2-3 minutes, or until the trout is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
  6. While the trout is cooking, melt the butter in a small saucepan over medium heat. Add garlic and cook until fragrant (about 30 seconds). Stir in lemon juice, parsley, dill, and red pepper flakes (if using).
  7. Remove the trout from the skillet and place it on plates. Spoon the lemon-herb butter sauce over the trout. Serve immediately with the roasted asparagus and lemon wedges.