I had every intention of posting this yesterday right after dinner, but life got in the way.  First, the Wondermutt was a bit under the weather having eaten a milk bottle top, so we spent an hour or so trying to figure out if she needed to go to the vet.  Once we were sure she wasn’t blocked just feeling poorly, the mister and I got caught up in the movie “Short Cuts,” something I’ve wanted to see for ages.  Next thing I knew, it was 11:30 and blogging just wasn’t going to happen. 

So, here I am this morning feeling a bit sleep-deprived from the late night, but still rather pleased with the dinner I made.  If Tuesday night’s dinner fell under the category of “leisurely” with the long, slow simmering, last night’s dinner should be filed under “expeditious” (to borrow from Garrison Keillor) – from start to finish, ready in 15 minutes.  Fifteen!  And it’s low-fat, incredibly flavorsome, and fills you up without making you feel stodgy.

The other thing is that the fish and beans are a nice combination – not only do the flavors complement each other, but the puree makes a change from rice or potatoes or some kind of starch, but still gives you that same texture. 

Trout with White Bean Puree

  • olive oil
  • 4 cloves garlic, peeled and microplaned
  • 1 can cannelini beans, drained (reserve a couple of tablespoons of the liquid)
  • juice of a lemon or 2
  • salt and pepper
  • 1/2 cup chopped flat-leaf parsley
  • 1/4 cup chopped basil
  • 2 filets trout
  • 3 Tbsp capers, rinsed
  • dash white wine
  • 1 Tbsp butter (optional)

Before you get started, chop the parsley and basil together – and that’s pretty much all the prep you need to do.  In a medium pot over low heat, pour in enough olive oil to cover the bottom of the pot – the bean puree will need a fair amount to make sure they’re a little loose.  Microplane the garlic into the olive oil and stir through to infuse the oil.  Add the beans and reserved liquid and stir to coat with the garlicy oil, season with salt and pepper, then give them a couple of minutes to heat up before pureeing them with a hand blender or smash with a potato masher.  Top with a heaping tablespoon of the fresh herbs, cover and turn off the heat while you cook the trout.

Heat a non-stick frying pan over medium-high heat until sizzling hot.  Drizzle with a little olive oil before adding the trout filets skin-side down.  Season lightly with salt and pepper and a little of the lemon and cook for a minute or so (depending on the thickness) before flipping them over carefully.  Season the other side of the fish, then add the remaining herbs and the capers to the pan, splash with white wine and add either another drizzle of oil or a pat of butter.  Give the pan a good shake to distribute and create a nice herby sauce, then plate up!  Stir the herbs through the beans and give them a squeeze of the lemon juice.  If they’re still a little dry, don’t be afraid to stir in a drizzle of olive oil, as well, to make them smooth and velvety.  Top the lot with a light squeeze of lemon.

I love this dish - it has so much flavor and it's ready in no time!