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Baked Trout with Asparagus and Cherry Tomatoes Salad Recipe

Name: Baked Trout with Asparagus and Cherry Tomatoes Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 heads of romaine lettuce; 1 tbsp of drained capers; 60 ml of balsamic vinaigrette; 1 pint of cherry tomatoes; 500 g of asparagus; 4 soft boiled eggs, peeled; 1/2 cup of black olives, pitted; 500 g of baby potatoes; 1 red onion; 500 g of trout fillet; 1/4 tsp of black pepper; 2 tbsp of extra virgin olive oil; 1/2 tsp of dried dill; 1/4 tsp of salt

Stashcook

This is a yummy fish salad with veggies and eggs. It has baked trout, asparagus, and cherry tomatoes. You also get to eat boiled eggs and a tasty dressing. It's good for dinner and not too hard to make!

Ingredients

2 heads of romaine lettuce

1 tbsp of drained capers

60 ml of balsamic vinaigrette

1 pint of cherry tomatoes

500 g of asparagus

4 soft boiled eggs, peeled

1/2 cup of black olives, pitted

500 g of baby potatoes

1 red onion

500 g of trout fillet

1/4 tsp of black pepper

2 tbsp of extra virgin olive oil

1/2 tsp of dried dill

1/4 tsp of salt

Method

Preheat your oven to 220°C (425°F). Get all your ingredients ready.

Cut the baby potatoes into bite-sized pieces and put them on one side of a baking sheet.

Trim the ends off the asparagus and lay them on the other side of the sheet.

Drizzle the potatoes and asparagus with 1 tbsp of olive oil, sprinkle with salt, pepper, and dill, and toss them so they're all covered. Spread them out so they cook evenly.

Put the baking sheet in the oven. Let them bake until they're brown and soft when you poke them with a fork, which takes about 15-20 minutes. When they're done, take them out and let them cool a bit.

While the veggies are in the oven, get the trout ready. Dry it with paper towels and put it skin down on another baking sheet.

Drizzle the trout with the rest of the olive oil and add a little more salt, pepper, and dill.

Put the trout in the oven and bake it until it's not see-through anymore and you can flake it with a fork, about 10-12 minutes. Take it out and let it cool a little.

Cut the cherry tomatoes in half and slice the red onion into thin rings. Put them on a big plate.

Cut the boiled eggs in half and put them on the plate too.

Wash the lettuce and tear it into big pieces. Spread it out on plates.

Now put the potatoes, asparagus, pieces of trout, tomatoes, onion rings, eggs, olives, and capers on top of the lettuce.

Serve the salad with balsamic vinaigrette on the side. Time to eat and enjoy!