Hot-Smoked Trout & Roasted Asparagus Salad with Herbed Oil

This dish works well warm or cold, so it is perfect for packing up and  taking to work for lunch the next day; just leave it out of the refrigerator  for an hour or so before you eat it so that it can come to room temperature.

SERVES 2

400g (14oz) asparagus, woody ends removed 

½ teaspoon pul biber (Aleppo chilli flakes) 

6 tablespoons olive oil 

handful fresh basil, leaves stripped 

3 sprigs tarragon, leaves stripped 

zest and juice of ½ unwaxed lemon, plus wedges to serve 

1 small garlic clove, crushed 

400g (14oz) can flageolet beans, drained and rinsed 

2 hot-smoked trout fillets (about 125g/4 ½ oz) 

sea salt and freshly ground black pepper bread, to serve 

Preheat your oven to 220°C/425°F/gas mark 

8. In a small roasting tin, toss the asparagus with the pul biber flakes and 1 tablespoon  of the olive oil. Season and roast for 8–10  minutes, shaking from time to time, until 

tender and turning golden. 

Meanwhile, using a stick blender, blitz the  herbs with the remaining olive oil, the lemon  zest and the garlic. Season and add a squeeze  of lemon juice. 

Remove the roasting tin from the oven and  stir in the beans, then flake in the fish. Pop  back into the oven for 2 minutes to warm  through, then drizzle over the dressing and  serve with a wedge of lemon and a hunk of  bread on the side. 

TIP If you want to use less oil, you can  swap out 2 tablespoons for water. 

ALSO WORKS WELL WITH 

Hot-smoked salmon fillets 

Trout fillets (these will need to go into the  oven at the same time as the asparagus) 

Salmon fillets (these will need to go into the  oven at the same time as the asparagus) 

This recipe is from One Dish Fish: Quick and Simple Recipes to Cook in the Oven by Lola Milne

If you liked this recipe, why not try these prawns with ouzo, orzo and courgette from Aegean by Marianna Leivaditaki?