Instructions

Pat trout dry with paper towels then season with salt and pepper. Lightly dust both sides in corn starch.

Heat oil and 1 Tablespoon of the butter in a large cast iron skillet over medium heat. When butter starts to shimmer, add trout skin side down and cook undisturbed or 3-4 minutes. Flip and cook another 2-3 minutes or until golden.

Divide blanched green beans between two serving plates and transfer fish on top of green beans.

Wipe excess oil out of the pan with a paper towel to prevent over cooking any remaining corn starch from cooking the fish. Return pan to medium heat and melt the remaining 3 Tablespoons butter. Add the chopped peanuts, fennel, and coriander and let them cook for a couple of minutes, stirring frequently until the butter starts to brown. Turn off heat and add lemon juice, parsley, dill, and capers.

Top the fish with frisée salad greens and dress with the butter and seasoning mixture from the pan.