But have you ever thought of a Sunday dinner that featured a beautiful fish, providing a lighter, healthier, perhaps tastier dish for everyone? Â I hadn’t either, until I made Pan-Fried Trout with Dilly Beans (pg 154).
This recipe features minimal “active” time, meaning most of your effort will be waiting around for the veggies to roast and the beans to pickle and the wine to be drunk – a sauvignon blanc or Chablis works perfectly here.
I purchased a whole trout fresh from Pike Place Market (yes, I braved a tourist weekend there!!), and bought the green beans, fingerling potatoes and carrots from a nearby vendor. Â Fresh market ingredients for a sunny Sunday dinner on the patio – perfect!
Make the Dilly Beans first – a five-minute pickly mixture to boil, then poured over beans and left alone to get all nice and tangy. Â The veggies roast about a half an hour, and while they rest a moment, the trout fillets brown up nicely in about 4-5 minutes. The final touch is a lovely butter/lemon/coriander sauce that soaks up all the yummy bits in the fry pan and garnishes the trout.
It’s an incredibly colorful feast, with lemony-thyme veggies, nutty browned trout fillets and zippy green beans to wake up your taste buds, if they dare slip into an early Sunday evening nap. Â Which could happen, depending on how much wine you enjoyed while the veggies roasted…uh huh, I’m looking at you, sister dear!
So tell me – what were your favorite Sunday dinner traditions when you were growing up? How have they changed now, as an adult? Do people even “do” Sunday dinners anymore??