Name: Trout with Peppercorn Crust, Bacon and Red Cabbage
Yield: 2 servings; can be doubled
Ingredients: 2 8-to-10 ounce trout, boned; 1 teaspoon coarsely cracked black peppercorns; 3 thick-cut bacon slices, cut into 1/2-inch pieces; 2 cups coarsely shredded red cabbage (about 6 ounces); 2 green onions, thinly sliced; 2 teaspoons chopped fresh thyme or 1 teaspoon dried; 1/3 cup dry white wine

Way up in Maine, in the coastal town of Blue Hill, is Jonathan's, a small place much favored by locals. Owner Jonathan Chase and chef Richard Hanson both love fish, whether from the sea or from freshwater lakes and streams. This colorful main course is good with buttered and dilled new potatoes. Round out the meal with a green salad, and end with a slice of lattice-topped blueberry pie. (If necessary, have the fishmonger bone the trout, or use four small fillets.)

Can be prepared in 45 minutes or less.

Recipe notes

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