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