Crispy-topped trout fillets with lemony roast vegetables

≈ $3.92/serving$4.25at the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• trout2 fillets
• yellow potato3 ea
• asparagus1 bunch
• panko2/3 cup
• parsleya handful
• garlic2 cloves
• lemon1 ea
• butter2 tbsp

Method

1Roast the potatoes

• •Heat the oven to 425F.
• •Cut the potatoes into 1 inch chunks, skin on.
• •Toss them on a sheet pan with 1 tbsp oil and a pinch of salt.
• •Roast 20 minutes.

2Make the herb crust

• •Meanwhile, melt the butter.
• •Chop the parsley and mince the garlic.
• •Stir the panko, parsley, garlic, the zest of the lemon and the butter together with a pinch of salt.

3Bake the trout

• •Snap the woody ends off the asparagus.
• •Push the potatoes to one side of the pan and add the asparagus and the trout fillets skin side down.
• •Press the herb crumbs onto the top of each fillet.
• •Roast 10 to 12 minutes until the crust is golden and the trout flakes easily.

4Plate

• •Plate the trout with the potatoes and asparagus.
• •Serve with the zested lemon cut into wedges.