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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.


  • 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


  • 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.


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Reviews (3 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.

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