unsalted butter 1/4 cup
1/2 stick
 olive oil1 tbsp
 shallots 1/4 cup
 white balsamic vinegar2 tbsp
 capers1 tbsp
 rosemary1 tsp
fresh, chopped
   salt and pepper
 white beans1 can
15 ounces, rinsed and drained
 lemon zest1 tsp
 vinaigrette2 tbsp
 arugula1 cup
coarsely sliced
 vinaigrette1 tbsp
 trout2 pieces
could also use steelhead


small bowl
Preheat the oven to 180°F. Chop up the rosemary, shallots, and arugula. Drain and rinse the beans.
In the skillet, cook butter over medium heat until brown, stirring often, about 4 minutes. Remove from heat.
Mix in the olive oil with the browned butter, then add the shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper. Transfer vinaigrette to an oven-friendly bowl or glass measuring cup and reserve.
In the now-empty skillet, mix beans, lemon zest, and 2 tablespoons of the warm vinaigrette. Season to taste with salt and pepper. Place the container with the remaining vinaigrette in the warm oven. Heat the beans until warm.
Off heat, mix arugula into the beans. Transfer bean mixture to shallow serving bowls. Place the bowls in the oven to keep them warm. Increase the heat on the skillet to medium-high.
Spoon and spread some of the vinaigrette over the skin side of the trout; sprinkle with salt and pepper. In the emptied skillet, cook the trout skin side down, until brown, about 2 minutes. Turn trout over; cook for about 2 more minutes. Transfer trout to the warm serving bowls with the bean mixture.
Spoon remaining vinaigrette over trout and beans. Serve immediately.

We have rewritten the preparation steps from the original recipe in order to minimize amount of cookware that needs to be cleaned. We used a cast iron skillet for this dish, but it would also work in a stainless skillet or saute pan.