Trout with rosemary and white beans
Instructions:
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 3. 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 the 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
SERVES 8
- Rinse the beans. Transfer to a large bowl; cover with water by 2 inches. Cover loosely with plastic wrap. Let the beans soak at room temperature 7 hours or refrigerate overnight.
- Drain the 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.
- Preheat the oven to 375ï€ F. 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 x 13-inch baking dish. Bake 15 minutes.
- Meanwhile, open each fish like a book, and place them on oiled baking sheets, skin sides down. Season with salt and pepper. Rub the flesh with the 4 peeled whole garlic cloves; discard the garlic. Roll each rosemary sprig in oil from the baking sheets; place 2 sprigs on top of each fish. Drizzle the fish with remaining 3 / 4 cup oil. Arrange the remaining 6 crushed garlic cloves around fish.
- Remove beans from oven; toss. Bake until slightly golden, about 10 minutes.
- Bake the fish until the flesh is opaque, about 10 minutes. Remove from the oven; pour the lemon juice and wine over the fish. Bake 2 minutes more. Serve the fish with the beans and lemon wedges.