Rainbow Trout and Asparagus

Ingredients:

Whole rainbow Trout with skin on
Baby New potatoes
Asparagus spears
Thyme
Orange slice
Butter
Parsley

1. Thoroughly wash the trout and remove the head and tail, place in an oven dish that has been lined with kitchen foil (enough to make a parcel).
   
2. Place some thyme, parsley and butter into the fish with the orange slices, and a few bits of butter on top. Salt and pepper to taste.
3. Wrap the foil so that it makes a parcel and can steam the fish inside.
4. Place in an oven that has been preheated to 180c for 20 - 25 minutes.
5. Put the potatoes on to boil.
6. When the fish is cooked, turn the potatoes off and leave to sit in the water while you cook the asparagus.
7. Take the fish out of the oven and open the parcel, place back in the oven for a few minutes to let the skin go a but crispy (no more than 5 mins!)
8. You can boil or steam the asparagus while you are waiting for this but I prefer to shallow fry it in butter for 5 mins until its almost roasted.
9. Serve - remove the thyme and orange slices!