Trout With Rosemary And White Beans Trota Al Rosmarino Con Fagioli Recipes

Steps:

• Rinse the beans. Transfer to a large bowl; cover with water by 2 inches. Cover loosely with plastic wrap. Let the beans soak at room temperature 7 hours or refrigerate overnight.
• Drain the beans. Transfer to a large stockpot. Add 12 cups cold water and 2 crushed garlic cloves. Bring to a boil. Reduce heat to medium-low. Simmer until tender, 40 to 45 minutes. Drain. Season with salt. Transfer to a large bowl.
• Preheat the oven to 375°F. Add 2 crushed garlic cloves, the tomato, onion, sage, and 1/4 cup oil to the bowl with beans. Season with salt and pepper. Toss to combine. Transfer to a 9 × 13-inch baking dish. Bake 15 minutes.
• Meanwhile, open each fish like a book, and place them on oiled baking sheets, skin sides down. Season with salt and pepper. Rub the flesh with the 4 peeled whole garlic cloves; discard the garlic. Roll each rosemary sprig in oil from the baking sheets; place 2 sprigs on top of each fish. Drizzle the fish with remaining 3/4 cup oil. Arrange the remaining 6 crushed garlic cloves around fish.
• Remove beans from oven; toss. Bake until slightly golden, about 10 minutes.
• Bake the fish until the flesh is opaque, about 10 minutes. Remove from the oven; pour the lemon juice and wine over the fish. Bake 2 minutes more. Serve the fish with the beans and lemon wedges.