Rainbow trout with asparagus and cherry tomatoes

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Friday and fish go together really well. Especially when the boy is back from down south and we can enjoy some food and wine together.

All you need is:

Rainbow trout, skin on

Baby asparagus,  peel the ends

Cherry tomatoes

Heat the pan and fry your fish skin down for 4 minutes,  add salt for seasoning.

In a hob boil salted water and cook your asparagus for 6 minutes.

When thr skin is crispy turn it for one minute and add cherry tomatoes.

Plate up and enjoy with a glass of white wine!

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