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.
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
- 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?