Name: Roasted Trout with White Bean Salad
Total time: 30 min
Yield: Serves 4
Ingredients: 4 (6- to 8-ounce) boneless, butterflied whole trout; Salt and pepper; 1/2 cup olive oil, plus extra for drizzling; 2 (15-ounce) cans cannellini beans, rinsed; 2 shallots, minced; 1/4 cup chopped fresh parsley; 1/4 cup lemon juice (2 lemons); 2 tablespoons capers, rinsed and chopped; 4 teaspoons minced fresh rosemary; 2 garlic cloves, minced

Why This Recipe Works

A preheated baking sheet helps crisp the fish’s skin. While the trout cooks, we make a quick salad using canned beans.

Before You Begin

We use cannellini beans for this salad, but any canned small white beans will work.

Instructions

Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Pat trout dry with paper towels and season with salt and pepper. Add ¼ cup 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.

Meanwhile, combine beans, shallots, parsley, lemon juice, capers, rosemary, garlic, and remaining ¼ cup oil in bowl. Season with salt and pepper to taste. Serve bean salad with trout, drizzled with extra oil.