After major surgery two months ago but still in recovering mode, this is my first recipe, and hopefully now I can get back at it.

Don made this last night and it is easy to do, fabulous tasting and will make dinner for 4 or two dinners for two.

• 1/4 cup  good olive oil
• 3 tbsp. white vinegar
• 1 tbsp. grainy mustard
• 1 shallot, finely chopped
• pinch of salt and pepper
• 1 500g fillet Trout, skin on
• 8-10 asparagus spears, peeled
• 2-2 1/2 cups cherry tomatoes
• 1/4 cup chopped parsley
• 1/4 cup olives (your choice)

Preheat your oven to 425 degrees and line a baking sheet with parchment paper.

 

Dressing

In a bowl, whisk together the olive oil, vinegar, mustard, shallot,  salt and  pepper. In a small bowl, save 1/4 cup.

 

Preparation

Arrange the Trout, skin side down, on the parchment paper. Sprinkle with the salt and pepper. Around the fillet, arrange the tomatoes, asparagus, olives and drizzle with the reserved dressing. Mix these together to coat and bake in the oven for about 12-15 minutes. Vegetables should be cooked tender (not mushy) and the fish should flake easily.

Divide equally on dinner plates and serve with a green salad.

There! I told you it was easy to do. Try it and I am sure you will make it one of your very favourite meals.