Rainbow Trout with Springy Veggie & Fresh Herbs

Recommended wine pairing –  Pine Ridge Sauvignon Blanc

Season trout inside and out with salt and pepper, and brush trout skin with 2 tablespoons olive oil. Stuff cavity with lemon slices. Set aside while prepping your other veggies.

Preheat a large skillet on the stovetop over medium heat. Sauté shallot or spring onion with 2 tablespoons olive oil and a generous pinch of salt. When shallots are starting to brown, add asparagus and peas to the pan along with a splash of tap water and another generous pinch of salt. Cover and let veggies steam until just-tender.

In the meantime, preheat your grill or grill pan to high heat.
Grill trout 4-5 minutes on a side. Peek into the belly to check that fish is cooked through.
Place trout on a serving platter surrounded by sautéed veg. Give the trout a nice squeeze of lemon juice and serve with additional lemon wedges. Top everything with a scattering of fresh herbs, flaky salt and freshly ground black pepper.

Serves 4 | Wine Pairing: Sauvignon Blanc