Pan-Roasted Rainbow Trout Recipe | James Beard Foundation

Ingredients

• 2 cups cubed cornbread, in 1/2-inch cubes
• 4 tablespoons olive oil, divided, plus more for the baking sheet
• 1 large thinly sliced Vidalia or other sweet onion
• 2 garlic cloves, chopped into a fine paste
• 1 pound roughly chopped mustard greens
• 1 cup oil-packed sun-dried tomatoes, drained and chopped
• 2 cups Cornbread Croutons
• 1/2 teaspoon kosher salt plus more for serving
• Freshly ground black pepper
• 6 (12-ounce) whole trout (ask the fishmonger to prepare the fish as whole, headless, butterflied, and boned)
• 8 tablespoons (1 stick) butter
• 1/2 cup coarsely chopped blanched hazelnuts
• Juice of 1 lemon
• 1/4 cup chopped fresh sage leaves
• Kosher salt to taste
• Freshly ground black pepper to taste