Roasted Rainbow Trout and Asparagus
Though as Americans we tend to shy away from any meat with its head and tail still in tact, whole fish is a marvelous thing. The best part of the fish is tucked behind the cheekbone, and the meat itself tends to retain more flavors. Plus, it’s half the price of a ready-to-go fillet! Just ask the fishmonger behind the counter to “scale” the fish, and if desired, to fillet it (removing the vast majority of bones).
And asparagus, glorious asparagus! A fleeting Spring jewel that should be treasured.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 2 dinner servings
- Rainbow trout – 1 whole (U.S. farmed) rainbow trout
- Red radishes – 7 red radishes with radish greens still attached
- Extra virgin olive oil – 3 tablespoons
- Garlic – 1 tablespoon, coarsely chopped
- Rosemary – 1 teaspoon, chopped fresh rosemary, or substitute with dried rosemary spice
- Oregano – 1 teaspoon, chopped fresh oregano, or substitute with dried oregano spice
- Asparagus – 10 asparagus spears, chopped in thirds
- Sea salt – 1/2 teaspoon
- Black pepper – 1/4 teaspoon, freshly ground
- Preheat the oven to 400 degrees.
- Remove the fish from the packaging. Rinse under cold water and pat dry with paper towels. Set aside on a plate.
- Separate the radishes from the radish greens with a knife or snipping away with scissors (save the greens). Wash the radishes thoroughly (there is no need to peel the nutritious skin if you give them a good scrub!) Cut away the ends, and cut the radishes into even (1 inch wide) pieces. Set aside.
- Put the olive oil in a cast iron skillet or large saute pan (ideally one that can be put in the oven), and heat over high heat.
- Add the fish and sear on one side for about 3 minutes, or until the skin is brown and crispy. Flip and repeat on the opposite side for 3 more minutes. Remove from heat. (If you were using a non-oven proof pan, transfer the fish and olive oil to a baking dish, at least 1 inch deep.)
- Add the garlic, rosemary, oregano, asparagus and radishes to the baking dish, arranging around the edges of the fish. Toss these accompaniments in the olive oil so that they are well coated.
- Sprinkle the vegetables and fish with sea salt and freshly ground black pepper.
- Put the dish in the oven and bake for 20 minutes, or until the radishes and asparagus are wrinkly and browned