I don't know about you but my facebook feed is full of recipes from Tasty.com videos and I  love them.  They always look so awesome and are easy to remember (at least some of the ingredients). Today's recipe  for Lemon Lake Trout with Asparagus is adapted from the video that I watched.

Lemon Lake Trout with Asparagus

The original recipe called for Tilapia, I do like to use Tilapia but I was at our local fish market and they had fresh lake trout and it was perfect for this recipe.  I also love that it can all be made in one dish.  The fish was tender, juicy and flavourful and the asparagus was crunchy.  

As I am by myself right now I froze half it for later so when I eat the second half of this meal I will let you know how it was frozen.

Ingredients:

1/2 pound Lake Trout (you could use other fish if you want)

1/2 tsp anise

1/2 tsp lemon pepper

1 garlic clove mashed with mortar and pestle or you can use the back of a big knife

salt to taste

1/2 lemon

1 tsp fresh parsley torn into small pieces

8 stalks of asparagus (you could use more)

Balsamic Vinegar

Directions:

Preheat oven 350 degrees

Using parchment paper (or tinfoil) cut two pieces large enough to wrap fish and asparagus in.

Cut fish into two pieces and place one piece on each piece of parchment paper.

Spread garlic clove over each piece of  fish.

Sprinkle anise, and lemon pepper over each piece of fish.

Sprinkle torn parsley over fish (you may want to keep a couple of pieces to place over asparagus too)

Place 4 stalks of asparagus over fish.

Squeeze 2 tsp of lemon juice from lemon and then slice lemon.

Spread lemon juice over fish and asparagus.

Season with salt to taste.  

Lay sliced lemon over fish and asparagus.

Fold parchment paper or tin foil over fish and asparagus and place on baking sheet (I use an old cookie sheet for this).

Bake for 20 minutes.

Remove from oven and open parchment paper*** and drizzle small amount of Balsamic Vinegar over fish and asparagus.  Return to oven and bake for an extra 5 minutes.

***open parchment paper with care so that the steam doesn't burn you.

 

I served this meal with baked french fries and coleslaw.