Best Trout With Rosemary And White Beans Trota Al Rosmarino Con Fagioli Recipes

Trout with lemon, capers, rosemary and anchovies image

Provided by wickedwaterwitch

Categories Trout

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 trout fillets (but would work with most fish)
3 tablespoons olive oil
1/2 cup capers
1/2 cup rosemary
8 anchovies (I used a small tin, containing about 8 anchovy fillets since that's how they're sold over here in th)
2/3 lemon, depending on quantity of fish
white wine (although water would be ok)
salt and pepper

Steps:

Mix the olive oil, capers and rosemary.
Put fish in an ovenproof dish.
Pour the olive oil mixture over the fish.
Thinly slice the lemons and arrange the slices so that they cover the fish completely.
Drain the anchovies of oil, slice in half and drape over the lemon slices.
Add splash of white wine and salt and pepper to taste.
Bake in oven at 200c for 20 minutes, or until fish is cooked.
I served this with rice flavoured with lemon juice and black pepper and a side dish of brocolli.

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

Yield serves 8

Number Of Ingredients 12

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

Steps:

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 375°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 × 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.