Rainbow trout with asparagus and cherry tomatoes


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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