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