• 4servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup plus 2 tablespoons extra-virgin olive oil

  2. 1/2 loaf ciabatta (4 to 5 ounces) or other crusty bread, torn into 1-inch cubes

  3. 1 1/2 pounds mixed heirloom tomatoes, quartered (left whole if using cherry tomatoes)

  4. 3 tablespoons cider vinegar

  5. 10 basil leaves, preferably Thai, torn

  6. 6 to 8 sorrel leaves, torn

  7. 1 cup low-fat buttermilk

  8. 1 tablespoon chopped fresh chives

  9. 1 tablespoon chopped fresh flat-leaf parsley

  10. Coarse salt and freshly ground pepper

  11. 3/4 cup extra-virgin olive oil

  12. All-purpose flour, for dredging

  13. 4 trout fillets (4 to 5 ounces each)

  14. 1 cup coarse yellow cornmeal

Instructions Jump to Ingredients ↑

  1. « » Make the panzanella: Heat a heavy skillet (preferably cast-iron) over medium. Add 1 cup oil, and heat until shimmering. Fry bread until light brown and crisp, 6 to 8 minutes. Transfer bread cubes to a paper-towel-lined tray; season with salt and pepper.

  2. Combine tomatoes, vinegar, basil, sorrel, bread, and remaining 2 tablespoons oil. Let stand while preparing fish.

  3. Make the fish: Whisk together buttermilk, chives, parsley, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Heat oil in heavy skillet over medium until shimmering. Season fish with salt and pepper; dredge each fillet in flour, and dip into buttermilk mixture, then cornmeal. Working in batches, fry until crisp, about 2 minutes per side. Transfer to a paper-towel-lined tray; season with salt and pepper. Serve warm with panzanella.


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