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 of the lemon peel and set aside. Then halve the lemon, sprinkle the fish with lemon juice, season with salt and a little pepper inside and out and coat in flour.

➋ Cut the woody ends off the asparagus and peel the last third if necessary. Cut into bite-sized pieces together with the zucchini, deseed the pepper and cut into quarters, leaving the Pimientos de Padrón whole.

➌ Remove the cast iron pan using a heat-resistant glove and place it on a fireproof base. Add a little oil to the pan and place the trout in it. Fry in the grill at 200 °C for around 6 minutes - at the same time grill the pepper pieces, Pimientos de Padrón and lemon halves on the grill for an additional flavor kick.

➍ Then turn the trout over, cut the pepper quarters into strips and place them in the pan together with the asparagus and zucchini pieces. Add butter and grill for another 10 minutes - the fish is ready when the dorsal fin can be easily pulled out. After 2 minutes, add the cocktail tomatoes and heat slightly.

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