One-Pan Lemon Herb Trout

This One-Pan Lemon Herb Trout is a delightful combination of fresh flavors and simple techniques. The trout is perfectly baked with a medley of seasonal vegetables, infused with zesty lemon and aromatic herbs, creating a wholesome dish that's both satisfying and light. Ideal for a quick weeknight dinner, this recipe is pescatarian-friendly and packed with protein.

Ingredients:

• 1 trout fillet
• 1 tablespoon olive oil
• 1 lemon (zested and juiced)
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/2 cup asparagus, trimmed and cut into 2-inch pieces
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the olive oil, lemon zest, lemon juice, minced garlic, thyme, oregano, salt, and pepper.
3. Place the trout fillet on a large piece of parchment paper on a baking sheet.
4. Drizzle half of the lemon herb mixture over the trout.
5. Arrange the cherry tomatoes and asparagus around the trout on the parchment.
6. Drizzle the remaining lemon herb mixture over the vegetables.
7. Fold the parchment paper to create a sealed packet, ensuring no steam escapes.
8. Bake for 15-20 minutes, or until the trout is cooked through and flakes easily with a fork.
9. Carefully open the packet, sprinkle with fresh parsley, and serve immediately.