Ingredients:
Fish:
* 4 whole trout, cleaned, boned and rinsed
* About 1 tsp. salt, divided
* 1 cup cornmeal
* 6 to 7 tbsp. extra-virgin olive oil, divided
* 1/2 kg mini multicolored bell peppers, seeded, and cut in half lengthwise
* 1 lemon or 2 limes, cut in wedges
Salad:
* 1 kg Yukon Gold potatoes
* 3 tablespoons fruity extra-virgin olive oil
* 1-2 tablespoons white vine vinegar
* About 3/4 tsp. salt
* 1 tablespoons chopped fresh basil leaves
* 1 tablespoons chopped flat-leaf parsley
* 1 tablespoon minced chives
* Freshly ground black pepper
Method:
Fish:
1. Preheat oven to 150°. Sprinkle inside of each trout with salt (use about 1/2 tsp. total). In a large, shallow dish, combine cornmeal and remaining 1/2 tsp. salt. Turn fish in cornmeal to coat evenly.
2. Pour 2 tbsp. oil into frying pan, preferably nonstick, and warm them over medium heat. (Or warm a large griddle over 2 burners.) Put fish in the pan and fry, turning once, until golden brown outside and no longer translucent in the center, 8 to 9 minutes total; reduce heat if fish start to get too brown. Transfer fish to 1 or 2 large platters and keep warm in oven.
3. Pour 1 more tbsp. oil into 1 pan (or onto griddle) if it’s dry, then set over medium-high heat. Quickly sauté peppers until they’re softened and lightly browned, about 5 minutes. Sprinkle with salt to taste and scatter on top of fish. Serve with lemon wedges and potato salad.
Salad:
1. Pour about 3 cm water into a large pot and set a steamer basket* in the bottom. Bring to a boil. Add potatoes, reduce heat, and simmer, covered, until tender when pierced, 25 to 30 minutes. Pour potatoes into a colander in the sink, rinse with cool water, and let stand until cool enough to handle.
2. Peel potatoes and slice crosswise into 1cm thick slices. Put in a large serving bowl.
3. In a small bowl, whisk together oil, vinegar, and 3/4 tsp. salt and drizzle over warm potatoes. Sprinkle with chopped herbs and add pepper and additional salt to taste, mixing gently to coat.
*Potatoes cook most evenly in a steamer basket, but if you don’t have one, fill pot halfway with water and boil potatoes.
Make ahead: Chill airtight up to 1 day (the salad will become even more flavorful); before serving, bring to room temperature, then stir.