Trout meunière style with vegetables from the cast iron pan

➊ Place the cast iron pan in the grill and preheat well. Rinse the trout thoroughly with water and pat dry with kitchen paper. Grate some lemon zest and set aside. Then halve the lemon, drizzle the fish with lemon juice, season with salt and a little pepper inside and out, and dredge in flour.

➋ Cut off the woody ends of the asparagus and peel the last third if necessary. Cut into bite-sized pieces along with the zucchini, deseed and quarter the bell pepper, leave the Pimientos de Padrón whole.

➌ Remove the cast iron pan with heat-resistant gloves and place on a fireproof surface. Add some oil to the pan and place the trout in it. Sear in the grill at 200 °C for approx. 6 minutes – at the same time, grill bell pepper pieces, Pimientos de Padrón, and lemon halves on the grate for an additional flavor kick.

➍ Then turn the trout, cut the bell pepper quarters into strips, and add them to the pan along with the asparagus and zucchini pieces. Add butter and grill again for 10 minutes – the fish is cooked when the dorsal fin can be easily pulled out. After 2 minutes, add the cherry tomatoes and heat gently.

➎ Garnish the trout with lemon zest and serve immediately – or as bruschetta, e.g. as an appetizer: For this, toast the baguette slices on both sides on the grate and fillet the trout. Place some vegetables on each slice and top with a piece of trout.