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Pan-Fried Trout with White Beans, Bacon, and Rosemary
The bacon and rosemary in this recipe lend a slow-cooked quality to this quick and delicious trout recipe!
Course Entree
Cuisine Trout
Servings
people
Ingredients
Course Entree
Cuisine Trout
Servings
people
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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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