Herb Crusted Idaho Trout with Lentil/Bean Ragout

Ingredients

• 1 c. green French lentils
• ½ c. black beans- Idaho
• 3 strips smoked Idaho bacon, cut small
• 1 medium yellow Idaho onion, diced small
• 2 tsp. garlic, minced
• 1 ear Idaho sweet corn, kernels cut off cob
• 1 large or 2 small ripe Idaho tomatoes OR cherry tomatoes
• ½ c. heavy cream-Idaho
• ¼ c. Dijon mustard
• 1 Tbsp. Italian parsley
• 1 Tbsp. onion greens, sliced thin
• 6 boned Idaho trout filets, approx. 6-8 oz. each
• ½ c. Idaho buttermilk
• 1.2 c. crisp, dry breadcrumbs
• ½ tsp. salt
• ¼ tsp. pepper
• ¼ tsp. garlic powder
• 1 tsp. fresh rosemary, savory, or thyme, or a combination- Idaho
• 3 Tbsp. (approx.) Idaho butter and olive oil (combined) for sautéing