Trout with Rosemary and White Beans (Trota Al Rosmarino Con Fagioli)

Ingredients

• 1 pound dried cannellini beans
• 14 garlic cloves
• 4 peeled and 10 peeled and crushed with the flat side of a large knife
• Coarse salt
• 1 medium tomato
• coarsely chopped
• 1/2 medium red onion
• thinly sliced
• 2 sprigs fresh sage
• 1 cup extra-virgin olive oil
• plus more for the baking sheets
• Freshly ground pepper
• 8 whole trout (1 pound each)
• cleaned and deboned
• heads and tails left on
• 16 sprigs fresh rosemary
• Juice of 2 lemons
• plus 2 more lemons
• cut into wedges
• for serving
• 3/4 cup dry white wine

Instructions

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