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

Name: Trout with Rosemary and White Beans (Trota Al Rosmarino Con Fagioli)
Yield: serves 8
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 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

January 26, 2012

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.

Recipe notes

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