Cooking Instructions
1.
Preheat oven to 425 degrees F (220 degrees C).
2.
Place
New Potatoes (2 1/4 cups)
and
Olive Oil (2 tsp)
in a 10-inch cast-iron skillet, season with
Kosher Salt (1/2 tsp)
, and toss to combine.
3.
Place in the oven and roast for 20 minutes, tossing once or twice.
4.
Rinse the
Watercress (3 cups)
. Tear into bite-size pieces. Place the watercress in a medium mixing bowl and set aside.
5.
While the potatoes roasting, prepare salad. Put
Fresh Basil Leaves (1 cup)
,
Garlic (1 clove)
Kosher Salt (to taste)
,
Ground Black Pepper (1/4 tsp)
,
Olive Oil (4 Tbsp)
, and
Champagne Vinegar (2 Tbsp)
in a small food processor.
6.
Process until pureed. Add 1 to 2 tablespoons more olive oil if desired after tasting. Pour vinaigrette into an airtight container and set aside.
7.
After 20 minutes, add the
French Beans (3/4 cup)
to the skillet roast and return to the oven for 5 minutes. Add the
Scallions (1 bunch)
and
Garlic (1 clove)
and toss to combine.
8.
Return to the oven and cook another 5-10 minutes or until potatoes and beans are tender, and onions are just cooked through.
9.
Remove from the oven, add
Fresh Dill (1 tsp)
and additional salt, if desired, and toss to combine. Cool slightly and serve warm in the skillet.
10.
While skillet is cooling, reduce the oven to 400 degrees F (200 degrees C).
11.
Place the
Pecans (4 Tbsp)
,
Panko Breadcrumbs (2 Tbsp)
,
Fresh Dill (1 tsp)
,
Kosher Salt (1 pinch)
, and
Ground Black Pepper (to taste)
into a small bowl and stir to combine.
12.
Add the
Unsalted Butter (1 Tbsp)
and combine using your fingers or the tines of a fork. Mix until the butter is well incorporated and the mixture is crumbly.
13.
Place the
Trout Fillets (2)
on a parchment lined baking sheet. Sprinkle the pecan mixture onto the filets and press down to cover. Bake for 10 minutes or until the fish appears opaque.
14.
Turn the heat to broil and continue to cook for 1 to 2 minutes or just until the crust is golden brown. Serve trout immediately on warmed plates with new potatoes and filet bean skillet, along with a side of watercress salad and vinaigrette.
