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Whole baked trout with chargrilled asparagus and herbed mayonnaise

Name: Whole baked trout with chargrilled asparagus and herbed mayonnaise
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Yield: 4
Ingredients: 4 whole rainbow trout, cleaned, scaled; 2 red onions, thinly sliced into rings; 2 lemons, thinly sliced, plus wedges to serve; 1 bunch dill, 1/2 finely chopped; 2 tbs olive oil, plus extra to brush; 1/2 cup (150g) whole-egg mayonnaise; 1 tbs capers, rinsed, drained, chopped; 1/4 bunch flat-leaf parsley, leaves picked, finely chopped; 2 bunches asparagus, trimmed

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05m

17m

Whole baked trout with chargrilled asparagus and herbed mayonnaise

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by Warren Mendes

delicious. team

Oct 03, 2015

These beautiful whole baked trout make a deliciously simple and impressive-looking meal.

4 whole rainbow trout, cleaned, scaled
2 red onions, thinly sliced into rings
2 lemons, thinly sliced, plus wedges to serve
1 bunch dill, 1/2 finely chopped
2 tbs olive oil, plus extra to brush
1/2 cup (150g) whole-egg mayonnaise
1 tbs capers, rinsed, drained, chopped
1/4 bunch flat-leaf parsley, leaves picked, finely chopped
2 bunches asparagus, trimmed

Method

1.

Preheat the oven to 220°C and line a baking tray with baking paper.
2.

Place fish on the lined baking tray and stuff each cavity with onion, lemon slices and dill sprigs. Season and drizzle with oil. Bake for 12 minutes or until just cooked through.
3.

Meanwhile, combine the mayonnaise, capers, chopped dill and parsley in a small bowl. Season and set aside.
4.

Preheat a chargrill or frypan over high heat. Brush asparagus with extra oil, then cook, turning, for 5 minutes or until lightly charred and tender.
5.

Serve the fish and asparagus with herbed mayonnaise and lemon wedges to squeeze over.