Step 1
Preheat your oven to 200C. Place the trout fillets skin-side down on a baking tray lined with parchment.
Step 2
Dot each fillet with garlic butter and season with salt, pepper, and a little lemon zest. Roast in the oven for 10–12 minutes, or until the trout is just cooked.
Step 3
Meanwhile, make your beans. In a frying pan, heat 1 tbsp of butter or olive oil over a low heat, add in your sliced garlic and cook for 1-2 minutes until fragrant.
Step 4
Add the white beans, a pinch of salt and splash of water (you could also reserve some of the stock from the tin). Stir then add in your lemon zest and a little lemon juice to taste.
Step 5
Let the beans simmer on low, stirring occasionally for about 5-10 minutes, adding more water if necessary. Then add in your chopped asparagus and cook for another 3-5 minutes until its tender but still has a bite.
Step 6
Stir in your fresh dill, a little more lemon into the beans just before serving.
Step 7
Transfer to serving plates along with your flaked trout. Top with more dill, drizzle of melted butter and season!
Step 8
Plate the trout alongside the lemony beans and asparagus. Garnish with extra dill and a wedge of lemon
