A super quick and easy lemon pepper parmesan trout roasted with, asparagus and tomatoes that is light, fresh and tasty!

Recipe by: Kevin with Closet Cooking



  • 2 pounds trout fillet
  • 1 teaspoon olive oil
  • 1 lemon, zest and juice
  • 2 teaspoons fresh cracked black pepper
  • salt taste
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill) (optional)
  • 1 pound asparagus
  • 1 teaspoon olive oil
  • salt and pepper to taste
  • 1/2 pound cherry or grape tomatoes
  • 1/2 cup parmigiano reggiano (parmesan cheese), grated

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*The featured image is a stock photo meant to represent this dish.