Huon Ocean Trout Cutlets with Asparagus & Quick Garlic Butter Sauce

Huon Ocean Trout Cutlets with Asparagus & Quick Garlic Butter Sauce

Ingredients

  • 2 Huon Ocean Trout Cutlets
  • 2 bunches of asparagus, ends trimmed
  • 1 lemon, quartered
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 4 cloves garlic, finely chopped
  • 1 tbsp lemon juice
  • 1/4 cup flat leaf parsley, finely chopped

Method

  1. 1
    Heat the oven to 200C and line a baking tray with baking paper
  2. 2
    Arrange the trout cutlets, asparagus and lemons on the baking tray and season with salt and pepper.
  3. 3
    Melt the butter and the olive oil in a small saucepan, remove from heat and add the garlic and lemon juice.
  4. 4
    Pour over trout and asparagus. Sprinkle everything with half the parsley.
  5. 5
    Cook for 15-20 minutes until trout just starting to look golden on the edges.
  6. 6
    Sprinkle with remaining parsley and serve with crusty bread.