Baked Trout with Potatoes and Asparagus

Preheat the oven to 180°C (350°F).

Peel the 10 potatoes.

Cut the potatoes into wedges.

Place the potato wedges into a large bowl.

Add 2 tablespoons of olive oil to the bowl.

Add 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of savory, 1 teaspoon of sweet paprika powder, 0.5 teaspoon of cayenne powder, and 1 teaspoon of garlic powder to the potatoes.

Mix the potatoes and seasonings thoroughly using your hands.

Slice the 1 lemon.

Season the 2 whole trouts on both sides and inside the cavities with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Place the lemon slices inside the cavities of the trouts.

Place the seasoned trouts onto a baking tray lined with baking parchment paper.

Arrange the seasoned potato wedges on the tray around the trouts.

Bake everything together in the oven for 25 to 30 minutes until the fish is cooked through.

Bring a pot of water to a boil.

Add 0.5 teaspoon of salt to the boiling water.

Snap 200 grams of asparagus by hand at their natural breaking point to remove the woody ends.

Place the asparagus into the boiling water for less than one minute.

Drain the asparagus immediately.

Mince the 2 garlic cloves.

Melt 20 grams of butter in a frying pan over medium heat.

Add the minced garlic to the pan.

Add the blanched asparagus to the pan.

Fry the asparagus for two minutes until lightly coated.

Sprinkle a pinch of salt over the asparagus.

Remove the fish and potatoes from the oven.

Filet the trouts to clean them entirely from the bones.

Place the clean fish fillets onto a serving plate.

Arrange the baked potato wedges on the side of the plate.

Top the fish fillets with the garlic-butter asparagus. You can also add a fresh lemon wedge for extra zest.