Bacon Roast Trout with Warm Spinach and Butter Bean Salad

For Butter Beans: Heat olive oil over medium heat in a large saute pan.

Meanwhile, mince onion and cut peeled carrot and celery into small dice. Add onion, carrot, and celery to the pan and saute for about 5 minutes until softened. Mince garlic, add to onion mixture and saute for another two minutes.

Add herbs, beans, and wine. Bring to a simmer and cook until wine has reduced to about 1/4 cup. Add all chicken stock along with some salt and pepper. Simmer for about 10 minutes to combine flavors and reduce liquid. Set aside.

For Trout: Heat oven to 425 degrees F. Spray a large baking sheet with non stick spray.

Thinly slice lemon and layer on baking sheet as a base for the fish. Layer parsley sprigs on top of lemon. Season flesh side of fish with salt and pepper and skin side with just pepper.

Place fish flesh side down on lemon and parsley spread. Lay one piece of bacon on each fish fillet. Place fish in the oven for 10-12 minutes until bacon is crispy and fish is cooked.

Meanwhile, divide spinach greens between individual dinner plates.

Whisk together balsamic and olive oil with a bit of salt and pepper. Heat vinaigrette briefly until warm in the microwave or stove.

When fish is cooked, remove bacon and crumble as a garnish.

To assemble, ladle beans over spinach and top each plate with a trout fillet. Sprinkle plates with crumbled bacon and drizzle with a couple of teaspoons of the warm balsamic vinaigrette.