step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Place New Potatoes (2 1/4 cups) and Olive Oil (1/2 Tbsp) in a 10-inch cast-iron skillet, season with Kosher Salt (1/2 tsp), and toss to combine.
step 3
Place in the oven and roast for 20 minutes, tossing once or twice.
step 4
Rinse the Watercress (3 cups). Tear into bite-size pieces. Place the watercress in a medium mixing bowl and set aside.
step 5
While the potatoes roasting, prepare salad. Put Fresh Basil Leaf (1 cup), Garlic (1 clove) Kosher Salt (to taste), Ground Black Pepper (1/4 tsp), Olive Oil (1/4 cup), and Champagne Vinegar (2 Tbsp) in a small food processor.
step 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.
step 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 Scallion (1 bunch) and Garlic (1 clove) and toss to combine.
step 8
Return to the oven and cook another 5-10 minutes or until potatoes and beans are tender, and onions are just cooked through.
step 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.
step 10
While skillet is cooling, reduce the oven to 400 degrees F (200 degrees C).
step 11
Place the Pecans (1/4 cup), 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.
step 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.
step 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.
step 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.
