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

Prep Time 35m Total Time 35m

Ingredients in this Recipe

1 1/2 pounds mixed heirloom tomatoes, quartered (left whole if using cherry tomatoes)
1 cup coarse yellow cornmeal
1 cup low fat buttermilk
1 cup plus 2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat leaf parsley
1/2 loaf ciabatta (4 to 5 ounces) or other crusty bread, torn into 1 inch cubes
10 basil leaves, preferably Thai, torn
3 tablespoons cider vinegar
4 trout fillets (4 to 5 ounces each)
6 to 8 sorrel leaves, torn
All purpose flour, for dredging
Coarse salt and freshly ground pepper
FOR THE FISH

See Full Recipe at Martha Stewart