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Preheat the oven to 425 degrees F.
Put the sea trout in a roasting dish with half the butter, the lemon juice and half the water and bake for 10 minutes or 12 minutes if the fish fillets are quite thick.
Blanche the red bell pepper and mushrooms in boiling water for a couple of minutes then drain them.
Add the olive oil to a skillet and heat it over a moderate heat.
Sauté the garlic without burning it until it goes golden brown, then add the red bell pepper, mushrooms, spinach, asparagus, onions and the rest of the butter. Turn the heat up and sauté for another minute.
Season with salt and pepper.
Add the rest of the water and the wine to the vegetables and keep cooking until the vegetables are soft and the liquid has evaporated.
Broil the fish for a few minutes, and then top it with the seasoned breadcrumbs.
Drizzle the olive oil over the top and broil it for another minute or until the breadcrumbs have browned.
Arrange the vegetables on 4 serving plates with the fish on top.
Garnish with the fresh parsley and serve.
(Serves 4)
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