Baked Lemon Pepper Rainbow Trout with Asparagus

Ingredients

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  • 1 whole rainbow trout (gutted and scaled)
  • 2 tbsp Lemon Pepper Oliverde Oil
  • 2 cloves garlic, minced
  • Fresh thyme or rosemary (optional)
  • Salt and pepper to taste
  • 1 bunch asparagus (trimmed)
  • Lemon wedges (for garnish)

Instructions

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Baked Lemon Pepper Rainbow Trout with Asparagus

  • Preheat your oven to 400°F (200°C).
  • Rub the whole trout inside and out with Lemon Pepper Oliverde Oil.
  • Stuff the cavity of the trout with minced garlic and fresh thyme or rosemary (optional).
  • Season the fish with salt and pepper.
  • Arrange the trout on a baking sheet lined with parchment paper.
  • Place the trimmed asparagus on the same baking sheet, drizzling with a little Lemon Pepper Oliverde Oil, and season with salt and pepper.
  • Bake for 20-25 minutes, or until the trout is fully cooked and the flesh flakes easily with a fork. The asparagus should be tender but still slightly crisp.
  • Serve the baked trout with the roasted asparagus and garnish with lemon wedges for an added burst of citrus.
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