Quarter 450 g baby potatoes, toss with 1 tbsp olive oil and roast at 220°C/425°F for 20 minutes. Add 250 g asparagus and two 150 g trout fillets seasoned with lemon, dill, salt and pepper. Roast another 10–12 minutes, until the trout flakes and reaches 63°C/145°F. Place thicker asparagus spears near the pan edge and thinner ones in the center so everything finishes together.
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