Seared Trout with Spicy Corona Bean Soup

In a wide sauté pan, heat the 1 tablespoon olive oil over medium heat. Add the tomatoes on the vine and cook for 1-2 minutes. Transfer to the broiler and broil for 5-7 minutes or until the skins begin to char and blister. Return the pan to the stovetop and, using tongs, transfer the tomatoes to a bowl. Once the tomatoes are cool enough to handle, discard the stems. Set aside.

Return the sauté pan to medium heat and add the butter. Once the butter is melted and frothy, add the yellow onion and cook for 6-7 minutes until softened and beginning to brown. Stir in the garlic and cook until fragrant, about 45 seconds.

Add the crushed red pepper and the reserved tomatoes and toss to combine. Season with salt and pepper.

Pour in the water or stock and scrape up any browned bits stuck to the bottom of the pot. Bring to a boil for 5 minutes. Then, reduce heat and stir in the corona beans. Cover and simmer for 1 hour or until the beans are softened but not split open. Taste and season to your preferences.

Pat the trout dry and season all over with salt and pepper.

In a skillet, heat the 1 tablespoon neutral cooking oil over medium high heat. Once very hot, add the trout fillets, skin-side down, and cook without moving for 5 minutes or until the skin is very crispy. Flip and cook an additional 3-6 minutes or until the trout reaches your desired internal temperature. Cook the trout in batches, if necessary.

Turn off the heat and transfer the trout to a plate.

Ladle the spicy corona bean soup into bowls and serve with a seared trout fillet on top. Sprinkle each dish with minced parsley and serve with warm bread. Enjoy!