Serves 2

INGREDIENTS:
1 rainbow trout, filleted and separated into two sides
approx. 2-3 Tbs Dijon mustard
approx. 1 cup panko breadcrumbs (Japanese style breadcrumbs)
olive oil for sauteing fish
for the veggies:
1 cup sliced Vidalia onion
1 cup sliced asparagus
3/4 cup sliced grape tomatoes
olive oil
approx. 3/4 cup vegetable or chicken stock
lemon juice to taste
salt to taste

PROCEDURE:
Scoop some Dijon mustard into a little bowl and then use a spoon to put a good coating of that on top of each skinless side of the fish. Very carefully flip that over and press it into a plate of panko bread crumbs.

The trout is only going to take 4-5 minutes total cooking time so use another pan to get the vegetables going first.

Turn the heat to medium high and add a splash of olive oil and, when the oil is hot, add the sliced Vidalia onion and the asparagus at the same time.

Once those have been going along for a minute or two, turn the heat to medium high underneath another large, nonstick pan and add a little splash of olive oil to that. Once the oil has heated up, very carefully add the trout, mustard side down.

Meanwhile, keep your eye on the asparagus and add a splash of vegetable or chicken stock to that as well as a squeeze of lemon juice and a little more olive oil and then add the sliced grape tomatoes as well.

It won't take long for the first side of the trout to brown up and you'll want to very carefully flip that over. Turn the heat down a little bit and finish cooking it through on the second side.

Turn the heat off on the asparagus and onions and season it with a little salt to taste and, after a couple more minutes, when the fish is cooked to your liking, it's time to eat!

HINTS:
Buy the whole trout already filleted at the fish market. After the trout is cooked, very carefully slide your spatula between the skin and the cooked fish to remove the skin before serving. This is not easy (and not necessary) but it can make for a nicer eating experience.