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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.

Source: Martha Stewart Living, July 2005



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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