Parcels of trout with roasted spring vegetables
For the trout: For the vegetables: Prep time: 15 minutes Cooking time: 25 minutes Total time: 40 minutes You will need 2 squares of aluminium foil large enough
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Cooking tools:
- Pepper mill
- Roasting pan
- Grill
- Oven
- Chef's knife
- Cutting board
- Paper towel
- Aluminum foil
Ingredients
- 2 whole rainbow trout, gutted and descaled
- 1/2 lemon, thinly sliced
- 1 tablespoon fresh light herbs, chopped (oregano, chives or flat leaf parsley)
- Rapeseed oil
- Maldon Sea Salt
- Black pepper
- 1 bunch of asparagus, ends removed and chopped into 3
- 1 courgette, sliced into chunks lengthways
- 12 cherry tomatoes
- 6 anchovy fillets
- 1 tablespoon rapeseed oil
- 1 teaspoon chopped oregano (fresh or dried)
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