You can serve this dish hot, cold, or at room temperature. Cook the fish in batches if your oven is small. Dried beans work best, but you can substitute 6 cups of drained, rinsed canned beans; begin with step 3.

　　

Ingredients

serves 8

　　1 pound dried cannellini beans

　　14 garlic cloves, 4 peeled and 10 peeled and crushed with the flat side of a large knife

　　Coarse salt

　　1 medium tomato, coarsely chopped

　　1/2 medium red onion, thinly sliced

　　2 sprigs fresh sage

　　1 cup extra-virgin olive oil, plus more for the baking sheets

　　Freshly ground pepper

　　8 whole trout (1 pound each), cleaned and deboned, heads and tails left on

　　16 sprigs fresh rosemary

　　Juice of 2 lemons, plus 2 more lemons, cut into wedges, for serving

　　3/4 cup dry white wine

　　

Step 1

Rinse the beans. Transfer to a large bowl; cover with water by 2 inches. Cover loosely with plastic wrap. Let the beans soak at room temperature 7 hours or refrigerate overnight.

　　

Step 2

Drain the beans. Transfer to a large stockpot. Add 12 cups cold water and 2 crushed garlic cloves. Bring to a boil. Reduce heat to medium-low. Simmer until tender, 40 to 45 minutes. Drain. Season with salt. Transfer to a large bowl.

　　

Step 3

Preheat the oven to 375°F. Add 2 crushed garlic cloves, the tomato, onion, sage, and 1/4 cup oil to the bowl with beans. Season with salt and pepper. Toss to combine. Transfer to a 9 × 13-inch baking dish. Bake 15 minutes.

　　

Step 4

Meanwhile, open each fish like a book, and place them on oiled baking sheets, skin sides down. Season with salt and pepper. Rub the flesh with the 4 peeled whole garlic cloves; discard the garlic. Roll each rosemary sprig in oil from the baking sheets; place 2 sprigs on top of each fish. Drizzle the fish with remaining 3/4 cup oil. Arrange the remaining 6 crushed garlic cloves around fish.

　　

Step 5

Remove beans from oven; toss. Bake until slightly golden, about 10 minutes.

　　

Step 6

Bake the fish until the flesh is opaque, about 10 minutes. Remove from the oven; pour the lemon juice and wine over the fish. Bake 2 minutes more. Serve the fish with the beans and lemon wedges.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.