Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Pan-Fried Trout with White Beans, Bacon, and Rosemary

Scott Phillips

Servings: 4

Bacon and rosemary lend slow-cooked flavor to canned cannellini beans, making them a speedy but special accompaniment for tender trout fillets. Make sure to have your fishmonger remove the fine pin bones from the fish.

Ingredients

  • 3 slices bacon
  • 1 small red onion, finely chopped (about 3/4 cup)
  • 2 medium cloves garlic, finely chopped (about 2 tsp.)
  • 1 tsp. finely chopped fresh rosemary
  • 3 Tbs. dry white wine
  • 1 19-oz. can cannellini beans, drained and rinsed
  • 1/4 cup lower-salt chicken broth
  • 4 6-oz. skin-on trout fillets, pin bones removed
  • Kosher salt and freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 4 tsp. olive oil
  • 4 tsp. unsalted butter
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Lemon wedges, for serving

Nutritional Information

      Calories (kcal) : 450
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 105
      Sodium (mg): 590
      Carbohydrates (g): 26
      Fiber (g): 6
      Protein (g): 39

Preparation

  • In a 10- to 12-inch skillet, cook the bacon over medium heat, turning once or twice, until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate, let cool, and then coarsely crumble.
  • Discard all but 2 Tbs. of the bacon fat from the skillet. Add the onion to the skillet, and cook, stirring occasionally, until soft, about 3 minutes. Add the garlic and rosemary and cook, stirring, for 1 minute. Add the wine and cook until the pan is nearly dry, about 1 minute. Add the beans, broth, and bacon and cook, stirring occasionally, for 5 minutes to let the flavors meld. Keep warm.
  • Meanwhile, season the trout with salt and pepper, and dredge in the flour. Heat 2 tsp. each of the oil and butter in a 12-inch nonstick skillet over medium-high heat until the foam from the butter subsides. Add 2 of the trout fillets flesh side down and cook until golden, about 2 minutes. Flip and cook 2 minutes more. Transfer to a plate and keep warm. Repeat with the remaining oil, butter, and trout.
  • Season the beans generously with salt and pepper and stir in the parsley. Serve the trout with the beans and lemon wedges for squeezing.

Reviews

Rate or Review

Reviews

  • momsstuffing | 08/21/2016

    Absolutely delicious and so easy. Was a big hit for a weeknight dinner! Followed recipe as written.

  • Schematican | 11/19/2013

    Fantastic! I used Golden Trout for a cleaner taste.

  • LymeCT | 09/14/2013

    Simply delicious! I added 2 T. sundried tomato paste to the bean mixture - otherwise followed the directions as written. So easy and so good.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks