• 2servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, D
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup packed chopped escarole

  2. 1 small shallot, thinly sliced

  3. 1/2 teaspoon fresh lemon juice, plus lemon wedges, for serving

  4. Extra-virgin olive oil

  5. Salt and freshly ground pepper

  6. 2 whole 12-ounce trout, cleaned

  7. Cornmeal, for sprinkling

  8. 2 tablespoons unsalted butter

Instructions Jump to Ingredients ↑

  1. In a bowl, toss the escarole with the shallot, lemon juice and 1 teaspoon of olive oil; season with salt and pepper. Stuff the trout cavities with the escarole and close with skewers. Season the fish with salt and pepper and sprinkle with cornmeal.

  2. In a cast-iron skillet, heat 1/8 inch of oil. Add the trout and cook over moderate heat, turning once, until the skin is crisp and the fish is just cooked within, 8 minutes. Transfer the trout to a plate. Wipe out the skillet.

  3. Melt the butter in the skillet. Add the trout; turn to coat. Remove from the heat and let stand in the pan for 5 minutes. Transfer the trout to plates; serve with lemon wedges.


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