Tray Baked Rainbow Trout with Tarragon, Lemon and Asparagus

Our whole Wiltshire Rainbow Trout are farmed in cold chalk streams and have a light flavour which goes beautifully with tarragon. The combination of lemon, tarragon, salt and asparagus baked together works so well. Simple yet divine!  

We sell our trout individually so you could share one and if you wanted, stretch the dish by adding to the tray some small diced potatoes. Or treat yourselves and have 1 each! Either way, we hope you enjoy this lovely way to eat trout.

Prep: 5 mins

Cook: 20 mins

Serves 1-2

Ingredients 

• Caught & Delivered Whole Wiltshire Rainbow Trout, defrosted

• a drizzle of olive oil

• ½ bunch of tarragon

• 1 lemon, cut off 2 slices and halve them, then keep the rest of the lemon for juice

• a bunch of asparagus

Method

1. Rinse the defrosted trout under cold water, pat dry and lay in an oven dish.

2. Take the slices of lemon and the tarragon and tuck into the cavity.

3. Snap off the woody ends of the asparagus and place them around the trout. Drizzle with olive oil, roll the asparagus in the oil and season well.

4. Bake at 200ºC fan for 20 minutes. Once out of the oven, add a squeeze of lemon juice and tuck in.

This lovely sophisticated dish is super easy and so healthy for you.