This fresh caught lake trout is a delicious meal that has such a fresh flavor and is so easy to make. I don't give exact bake times here because you should always cook fish to temperature, so make sure you have a meat thermometer handy.
2 large cloves of garlic
salt & pepper
olive oil or coconut oil to grease the pan
cooked rice (we prep ours ahead of time to eat with dinner throughout the week)
Preheat the oven to 350 degrees F.
Get a cast iron pan to bake the dish in, I use one shaped like a square 9 inch casserole pan but you can use a circular pan as well. You want the fish to fit in the pan and all lay flat. Coat the pan lightly in olive oil/coconut oil.
Chop up the onion and lay it in the bottom of the pan.
Prepare the fish as needed - I like to make sure it is deskinned and deboned; I chop it into equal sized filets, and then I season it with just salt and pepper - a generous amount of both.
Chop the asparagus butts off and lay those in the pan around the fish. Be sure to season the asparagus a little as well.
Dice up the garlic and spread it on the top of the fish. I used 2 cloves for these three filets.
Put a pad of butter on top of each filet so that as it melts it gets into the meat of the cooking fish.
Pour 1-2 tablespoons of lemon juice on top of the filets
Place in the oven covered for until the fish is mostly cooked, up to at least 125 degrees F. Then uncover and cook until the temperature reads 145 degrees F.
Take out and let cool, then serve on rice and microgreens!