Roasted Trout with Garlic & Herb Butter

1 tin of white beans (cannellini or white kidney beans), drained and rinsed

2 trout fillets

1 large garlic clove, thinly sliced

2 tbsp All Things Butter Garlic & Herb Butter

Small bunch of asparagus, cut into chunks

Zest and juice of half a lemon (or more to taste)

Fresh dill, chopped

Olive oil

Salt and pepper

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