Cornmeal-Fried Trout with Tomato, Sorrel, and Basil Panzanella

Name: Cornmeal-Fried Trout with Tomato, Sorrel, and Basil Panzanella
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 10 basil leaves, preferably thai, torn; 113 grams 1/2 loaf ciabatta or other crusty bread, torn into 1-inch cubes; 3 Tbsps cider vinegar; 4 servings coarse salt and freshly ground pepper; 237 milliliters coarse yellow cornmeal; 4 servings all-purpose flour, for dredging; 1 Tbsp chopped fresh chives; 1 Tbsp chopped fresh flat-leaf parsley; 680 grams mixed heirloom tomatoes, quartered (left whole if using cherry tomatoes); 237 milliliters low-fat buttermilk; 237 milliliters extra-virgin olive oil; 6 to 8 sorrel leaves, torn; 454 grams trout fillets each)

You can never have too many main course recipes, so give Cornmeal-Fried Trout with Tomato, Sorrel, and Basil Panzanellan a try. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 519 calories, 34g of protein, and 16g of fat. This recipe serves 4. Head to the store and pick up heirloom tomatoes, coarse salt and pepper, to 8 sorrel leaves, and a few other things to make it today. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 35 minutes.