From above, a wide white plate holds a vivid swoosh of crushed green peas and white beans, topped with golden crisp-skinned trout fillets. Thin watermelon-radish rounds and pea shoots are scattered artfully over the fish, with lemon zest, chopped herbs, flaky salt, and a glistening drizzle of olive oil catching the light.

Crispy Trout with Smashed Peas, White Beans & Radish Herb Salad

Name: Crispy Trout with Smashed Peas, White Beans & Radish Herb Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 fillets (about 6 oz each) trout fillet pin bones removed, patted dry; 2 cups frozen pea thawed; 1 can (15 oz) cannellini beans drained, rinsed; 6 radish very thinly sliced; 2 scallion thinly sliced; 1/2 cup packed fresh dill roughly chopped; 1/2 cup packed fresh parsley roughly chopped; 2 tbsp capers drained; 1 lemon zested and juiced, kept separate; 1 clove small garlic clove finely grated; 2 tbsp plain Greek yogurt; 1 tsp Dijon mustard; 2 cups pea shoots or baby arugula; 1/4 tsp red pepper flakes; 3 tbsp, plus more for drizzling olive oil; 1 tbsp butter; 1 1/4 tsp kosher salt divided; 1/2 tsp black pepper divided

Crispy trout over springy peas, beans, herbs, and radishes.

Category Quick and Easy

Prep 15 minutes

Cook 10 minutes

Style American

Technique Pan-searing

Diet Friendly Gluten-Free

Daily recipe · May 18, 2026

A little about this dish

This dish captures that in-between spring feeling with fast-seared trout, sweet peas, peppery radishes, and a bright lemony herb smash that feels fresh without being fussy. It leans American in spirit but skips the usual heavy sides, pairing crispy-skinned fish with creamy white beans and seasonal vegetables for a plate that tastes light, savory, and polished enough for a photo.

Ingredients (for 4)

Trout fillet — 4 fillets (about 6 oz each) — pin bones removed, patted dry
Frozen pea — 2 cups — thawed
Cannellini beans — 1 can (15 oz) — drained, rinsed
Radish — 6 — very thinly sliced
Scallion — 2 — thinly sliced
Fresh dill — 1/2 cup packed — roughly chopped
Fresh parsley — 1/2 cup packed — roughly chopped
Capers — 2 tbsp — drained
Lemon — 1 — zested and juiced, kept separate
Small garlic clove — 1 clove — finely grated
Plain greek yogurt — 2 tbsp
Dijon mustard — 1 tsp
Pea shoots or baby arugula — 2 cups
Red pepper flakes — 1/4 tsp
Olive oil — 3 tbsp, plus more for drizzling
Butter — 1 tbsp
Kosher salt — 1 1/4 tsp — divided
Black pepper — 1/2 tsp — divided

Preparation

Step 1 — 🥗🍋🌿

In a medium bowl, toss the radishes, scallions, half the dill, half the parsley, 1 tablespoon lemon juice, 1 tablespoon olive oil, a pinch of the kosher salt, and a little of the black pepper. Let it sit to lightly pickle while you cook.
Step 2 — 🫛🥣✨

In another bowl, combine the peas, cannellini beans, capers, garlic, Greek yogurt, Dijon mustard, lemon zest, remaining dill, remaining parsley, red pepper flakes, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and some black pepper. Mash with a fork or potato masher until chunky and rustic.
Step 3 — 🐟🧂👌

Pat the trout fillets dry again, then season both sides with the remaining kosher salt and black pepper.
Step 4 — 🔥🍳🧈

Set a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and the butter.
Step 5 — 🐟⬇️🔥

Place the trout fillets skin-side down in the hot skillet. Press gently for about 20 seconds so the skin stays flat, then cook for 4 to 5 minutes until the skin is crisp and most of the fish looks opaque.
Step 6 — ↩️🐟⏱️

Carefully flip the trout and cook 1 to 2 minutes more, until just cooked through and still moist.
Step 7 — 🍽️🫛🎨

Divide the smashed pea and bean mixture among 4 plates and spread it into loose swirls.
Step 8 — 🐟🥬🌸

Top each plate with a trout fillet. Spoon the radish herb salad over and around the fish, then add the pea shoots or baby arugula.
Step 9 — 🍋✨🍽️

Drizzle with a little more olive oil, add the remaining lemon juice if you like, and serve right away.

A final fox tip

If trout is unavailable, Arctic char or salmon works beautifully. For extra crunch, add toasted sunflower seeds on top. This dish is especially fun for entertaining because the colorful layers look restaurant-level, but the whole meal comes together in about 25 minutes.