Herb-Crusted Trout with Lemon-Caper Sauce & Roasted Asparagus

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

In a medium bowl, combine 1 cup panko breadcrumbs, 1/4 cup chopped parsley, 2 tablespoons chopped dill, 1 tablespoon thyme leaves, 1 tablespoon lemon zest, 2 minced garlic cloves, and 2 tablespoons olive oil. Mix well and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Pat the 5 trout fillets dry with paper towels and place skin-side down on one of the prepared baking sheets. Brush each fillet with 2 tablespoons Dijon mustard.

Press the herb-breadcrumb mixture evenly onto the mustard-coated side of each fillet, gently pressing to adhere.

On the second baking sheet, toss 2 bunches of trimmed asparagus with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange in a single layer.

Place both baking sheets in the oven. Roast the asparagus for 12-15 minutes until tender and slightly crisp at the tips. Roast the fish for 12-15 minutes until the crust is golden and the fish flakes easily with a fork.

While the fish and asparagus are roasting, prepare the lemon-caper sauce. In a medium saucepan over medium heat, melt 3 tablespoons butter. Add 1 diced shallot and cook for 2-3 minutes until softened.

Add 2 tablespoons capers to the pan and cook for 1 minute. Pour in 1/4 cup white wine and simmer for 2 minutes to reduce slightly.

Add 1/4 cup chicken broth and 3 tablespoons lemon juice. Simmer for another 2-3 minutes.

Stir in 1/4 cup heavy cream and simmer gently for 3-4 minutes until the sauce has thickened slightly. Season with salt and pepper to taste.

To serve, place a trout fillet on each plate alongside a portion of roasted asparagus. Spoon the lemon-caper sauce over the fish and garnish with lemon wedges.