Whole baked trout with chargrilled asparagus and herbed mayonnaise

Cooking Fish Whole baked trout with chargrilled asparagus and herbed mayonnaise

These beautiful whole baked trout make a deliciously simple and delicious midweek meal.

Lables: Low carb Low sodium Low sugar Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat the oven to 220°C and line a baking tray with baking paper.
  2. Place fish on the lined baking tray and stuff each cavity with onion, lemon slices and dill sprigs. Season and drizzle with oil. Bake for 12 minutes or until just cooked through.
  3. Meanwhile, combine the mayonnaise, capers, chopped dill and parsley in a small bowl. Season and set aside.
  4. Preheat a chargrill or frypan over high heat. Brush asparagus with extra oil, then cook, turning, for 5 minutes or until lightly charred and tender.
  5. Serve the fish and asparagus with herbed mayonnaise and lemon wedges to squeeze over.

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4 whole rainbow trout, cleaned, scaled
2 red onions, thinly sliced into rings
2 lemons, thinly sliced,
plus wedges to serve
1 bunch dill, 1/2 finely chopped
2 tbs olive oil, plus extra to brush
1/2 cup whole-egg mayonnaise
1 tbs capers, rinsed, drained, chopped
1/4 bunch flat-leaf parsley, leaves picked, finely chopped
2 bunches asparagus, trimmed

Adv

Autors
Preparation time
5
Cooking time
17
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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