Inspired by my cooking lesson in Italy (courtesy of Stephan), I made this simple and rustic trout dish upon my return. I simply salt and peppered some trout fillets, sliced some potatoes and trimmed a few asparagus spears and then sprinkled it all with a few herbs and put them all on a sheet pan to bake for about 20 minutes (at 350). A quick drizzle of very good extra virgin olive oil over the whole lot and it was ready to eat. Delicious.
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