Lemon-Herb Rainbow Trout Recipe: Crispy

Ingredients

• 2 Rainbow Trout fillets, skin on (6-8 ounces/ 170-225g each)
• 1 tablespoon olive oil (15 ml)
• 1 tablespoon unsalted butter (15g)
• 1/4 teaspoon sea salt (1.5 g)
• 1/4 teaspoon black pepper (1.5 g)
• 4 tablespoons unsalted butter (56g)
• 2 cloves garlic, minced (6g)
• 1 tablespoon fresh lemon juice (15 ml)
• 2 tablespoons chopped fresh parsley (10g)
• 1 tablespoon chopped fresh dill (5g)
• 1/4 teaspoon red pepper flakes (optional) (1.5 g)
• 1 pound asparagus, trimmed (450g)
• 1/2 lemon, cut into wedges for serving