Baked Rainbow Trout Fillets with Asparagus

Prep time: 20 minutes


rainbow trout fillets (as many as you need)

1 bunch of asparagus

olive oil

3 cloves of garlic, minced

Teriyaki sauce (preferably with sesame seeds)


Preheat oven to 400 degrees and place a parchment paper on a baking sheet. Wash the asparagus and discard bottom parts off it, place them in a large bowl with garlic and olive oil and mix with hands to spread everything evenly. Wash trout fillets and pat them dry on a paper towel. Cut them in half and brush each piece from both sides with Teriyaki sauce, place one asparagus in the middle and roll the fish over it. Place all pieces on the parchment paper and bake for 20 minutes, serve immediately.

Here is a picture of how it all should look like before baking:

Rainbow Trout and Asparagus