- Firstly prepare the vegetables for grilling: Snap the hard ends off the asparagus and peel the skin from halfway down to the bottom.
- Prepare the fennel bulb by cutting off the green tops. Break off the hard outer layer then cut the bulb into 8 wedges by cutting top to bottom through the root.
- Bring a pan of lightly salted water to the boil and blanch the fennel for 3-4 mins then add the asparagus and cook for 2 mins, then drain and cool.
- Place the asparagus and fennel in a bowl and add the fennel seeds, half of the lemon juice, salt and pepper and a little olive oil and toss to coat.
- Then either grill the vegetables on a heated grill plate until marked and charred or roast them in a hot oven 220C for 10-12 mins.
- Prepare the fillets by brushing the skin side with olive oil, sprinkle with salt and then place under a hot grill until the skin starts to crisp and blacken (around 5-6 mins).
- Make a light dressing by adding the sugar to the remaining lemon juice and dissolving, then add the mustard and olive oil slowly whisking together to make a slightly thick dressing, add the ground cumin and season well. Toss together the vegetables with the dressing and the tarragon.
- Lay this on a plate and place the fish on top. Lightly grate pecorino over the dish.
Recipes from www.sainsburys.co.uk/switchthefish
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
You can also cut the fish into pieces and toss with the vegetables to make a rustic salad
6 asparagus spears 1 bulb of fennel 1/2 tsp fennel seeds (finely ground) Juice of 2 lemons 2x 180g (6oz) Loch trout fillets 50ml (2fl oz) olive oil 1 tsp Dijon mustard Pinch of ground cumin 1 tbsp finely chopped by fresh chopped tarragon Pinch of white caster sugar 50g (2oz) Pecorino Romano Salt and pepper
Time: 35 mins Serves: 2 Nutrition: n/a