Roasted Trout with White Bean and Tomato Salad
By America's Test Kitchen
Image Courtesy of America's Test Kitchen
Prep Time
45 minutes prep time
Number of Servings
4
Recipe Source
Dinner Illustrated by the Editors at America’s Test Kitchen ($32.99, America’s Test Kitchen, 2018)
Ingredients
- 2 shallots
- 2 garlic cloves
- Fresh rosemary
- 2 Tbsp capers
- 3 lemons, divided
- 12 oz cherry tomatoes
- Fresh parsley
- 1⁄2 cup extra-virgin olive oil, divided
- 4 (7- to 10-oz) boneless, butterflied whole trout
- Salt and pepper
- 2 (15 oz) cans cannellini beans
Directions
- Prep vegetables and aromatics: Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 450°. Mince shallots and garlic. Mince 4 teaspoons of the rosemary. Rinse capers and then chop. Squeeze 1⁄4 cup lemon juice from 2 lemons. Cut remaining lemon into wedges. Cut tomatoes in half. Chop 1⁄4 cup of the parsley.
- Make dressing: Whisk 1⁄4 cup of the oil, the shallots, garlic, rosemary, capers, and lemon juice together in a large bowl.
- Season trout: Pat trout dry with paper towels and season with salt and pepper.
- Heat oil: Add remaining 1⁄4 cup oil to preheated baking sheet, tilting to coat evenly, and return to oven for 4 minutes.
- Roast trout: Carefully place trout, skin-side down, on hot baking sheet; return to oven and cook until trout flakes apart when gently prodded with a paring knife, 7 to 9 minutes.
Nutrition Info
Per serving: 1,162 Calories, 92 g Protein, 142 g Carbohydrates, 36 g Fiber, 28 g Total fat (5 g sat), 538 mg Sodium, ★★★★★ Vitamin B1 (thiamine), B3 (niacin), B6, B12, C, D, E, K, Calcium, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, ★★★★ Vitamin B2 (riboflavin), ★★ Vitamin A
Contributor
America's Test Kitchen
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