I saw this recipe pop up on Cook’s Country Instagram feed and knew I had to try it. I love recipes that require little advance prep, use just a handful of ingredients and yet manage to deliver impressive and delicious results. As with all of CC’s recipes, they are virtually foolproof. This is an easy weeknight night dinner, and pairs well with a crisp white wine and some warm crusty French bread.
4 (6- to 8-ounce) boneless, butterflied whole trout
Salt and pepper
½ cup olive oil, plus extra for drizzling
2 (15-ounce) cans cannellini beans, rinsed
2 shallots minced
¼ cup chopped fresh parsley
¼ cup lemon juice (2 lemons)
2 tablespoons capers rinsed and chopped
4 teaspoons minced fresh rosemary
2 garlic cloves minced
- Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees.
- Combine rinsed beans, shallots, parsley, lemon juice, capers, rosemary, garlic, and ¼ cup olive oil in bowl. Season with salt and pepper to taste. Set aside while preparing fish
- Pat trout dry with paper towels and season with salt and pepper. Add remaining ¼ cup olive oil to hot sheet, tilting to coat evenly, and return to oven for 4 minutes. Carefully place trout skin side down on sheet and cook until opaque and cooked through, 7 to 9 minutes. Transfer trout to platter. Garnish with parsley and rosemary sprigs. Serve bean salad with trout, drizzled with extra oil.