Trout & Dill Caper Butter Sauce

While the potatoes are roasting, trim the yellow beans. Cut the lemon into wedges. Finely chop the dill. Trim the woody ends (about 3cm) off the asparagus. TIP: Break off the asparagus ends with your hands - the spears will naturally break at the right place.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the yellow beans and cook until almost tender, 2 minutes. Add the asparagus and slivered almonds and cook, tossing often, until just tender and the almonds are golden, 4-5 minutes. Transfer to a plate and cover to keep warm.

When the potatoes have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the rainbow trout dry with paper towel and season both sides with a pinch of salt and pepper. When the oil is hot, add the trout to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side depending on thickness. Transfer to a plate.

Return the pan to a medium heat and add the butter and capers. Cook until the butter has melted and browned slightly, 1-2 minutes. Add a squeeze of lemon and a pinch of pepper. Return the trout to the pan and spoon over the butter mixture. Take the pan off the heat, add the dill and stir to combine. TIP: Taste the sauce and add more lemon juice if you like.