1bunch of pencil thin asparaguswashed and tough ends trimmed
1zucchinisliced into 1/2 rounds
15cherry or grape tomatoes sliced half or 1 large tomato chopped into large dice
1fresh rainbow trout filletapproximately 300g.
2tsp.extra-virgin olive oil
A few sprigs of fresh herbs such as thyme and oreganoor dry if fresh isn' available
Salt and freshly ground pepper
Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
Start by washing and trimming the tough ends of the asparagus. Drizzle with about 1/2 tsp. of olive oil and sprinkle with a bit of salt and freshly ground pepper. Spread on the baking sheet and bake for 5 minutes.
Meanwhile wash and slice the tomatoes and zucchini, place in a bowl and toss with 1/2 tsp. of olive oil and a bit of salt and pepper.
Zest enough of a lemon to get about 1/2 tsp. of zest
Take the trout fillet and pat it dry with paper towels.
Drizzle with 1 tsp. of olive oil and sprinkle fish with salt, pepper, lemon zest and dry herbs (if using dry instead of fresh), gently rub the seasonings on the flesh of the fish.
Remove the baking sheet from the oven, stir the asparagus and push them to the sides, place the fish (skin side down) in the middle and the tomatoes and zucchini around the fish. Top the fish with the lemon slices.
Return the baking sheet to the oven and cook for another 10 minutes or until the fish flakes easily with a fork.