Pan Seared Trout Recipe
navy beans, fennel, bacon, tomato, salsa verde
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Beans
In a saucepan, add the navy beans and cover with water. Bring to a boil, then reduce heat and simmer for about 30 minutes or until tender. Drain and set aside.
Cook the Bacon
In a large skillet over medium heat, add the chopped bacon. Cook until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the rendered fat in the skillet.
Sauté Fennel and Tomato
In the same skillet with the bacon fat, add the sliced fennel and diced tomato. Sauté for about 5 minutes until softened. Add the cooked navy beans and toss to combine. Season with salt and pepper.
Pan-Sear the Trout
In another skillet, heat olive oil over medium-high heat. Season the trout fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the fish is cooked through.
Serve
On a plate, create a bed of the navy bean mixture. Top with the pan-seared trout and drizzle with salsa verde. Garnish with crispy bacon.
