Roasted Trout with White Bean Salad

Name: Roasted Trout with White Bean Salad
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

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Appears in Cook's Country December/January 2014

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

SERVES4

TIME30 minutes

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.

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