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Trout with Rosemary and White Beans (Trota Al Rosmarino Con Fagioli)

Trout needs only subtle seasoning. If your fishmonger cleans and debones the fish, it can be in the oven fast. You just need to top it with garlic, rosemary, and salt and pepper before cooking. Later, finish the baked fish with lemon juice and white wine.

  • Servings: 8

Source: Martha Stewart Living, July 2005

Ingredients

  • 1 pound dried cannellini beans
  • 14 garlic cloves (4 peeled and 10 peeled and crushed with the flat side of a large knife)
  • Coarse salt
  • 1 medium tomato, coarsely chopped
  • 1/2 medium red onion, thinly sliced
  • 2 sprigs fresh sage
  • 1 cup extra-virgin olive oil, plus more for baking sheets
  • Freshly ground pepper
  • 8 whole trout (1 pound each), cleaned and deboned, heads and tails left on
  • 16 sprigs fresh rosemary
  • Juice of 2 lemons, plus 2 more lemons, cut into wedges, for serving
  • 3/4 cup dry white wine

Directions

  1. Rinse beans. Transfer to a large bowl; cover with water by 2 inches. Cover loosely with plastic wrap. Let beans soak at room temperature 7 hours (or refrigerate beans overnight).

  2. Drain beans. Transfer to a large stockpot. Add 12 cups cold water and 2 crushed garlic cloves. Bring to a boil. Reduce heat to medium-low. Simmer until tender, 40 to 45 minutes. Drain. Season with salt. Transfer to a large bowl.

  3. Preheat oven to 375 degrees. Add 2 crushed garlic cloves, the tomato, onion, sage, and 1/4 cup oil to the bowl with beans. Season with salt and pepper. Toss to combine. Transfer to a 9-by-13-inch baking dish. Bake 15 minutes.

  4. Meanwhile, open each fish like a book, and place them on oiled baking sheets, skin sides down. Season with salt and pepper. Rub flesh with the 4 peeled whole garlic cloves; discard garlic. Roll each rosemary sprig in oil from baking sheets; place 2 sprigs on top of each fish. Drizzle fish with remaining 3/4 cup oil. Arrange remaining 6 crushed garlic cloves around fish.

  5. Remove beans from oven; toss. Bake until slightly golden, about 10 minutes.

  6. Bake fish until flesh is opaque, about 10 minutes. Remove from oven; pour lemon juice and wine over the fish. Bake 2 minutes more. Serve fish with beans and lemon wedges.

Cook's Notes

You can serve this dish hot, cold, or at room temperature. Cook the fish in batches if your oven is small. Dried beans work best, but you can substitute 6 cups of drained, rinsed canned beans; begin with step three.

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