Trout in Sage Brown Butter with Hearts of Palm Salad

Place potatoes in a small saucepan and cover with cold water. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Cook until tender, 10 to 15 minutes. Drain and let cool. Cut into 1/2-inch pieces. Set aside.

Meanwhile, place 1 lemon half, cut-side down, in a small saucepan. Add half the butter and cook over medium-high heat, whisking occasionally, until it browns slightly and begins to smell nutty, about 3 minutes. Add the rest of the butter and continue cooking, whisking often, until all the butter is caramel in color, about 2 minutes more. Add sage and remove from heat. Cover to keep warm and set aside.

Preheat oven to 250°F. Place a wire rack on a baking sheet and place in the oven.

Pat trout dry and sprinkle both sides with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet on high heat. Add 1 trout, skin-side down. Lower heat to medium-low and spoon 1 tablespoon of the brown butter over the fish. Cook, basting the fish with the butter, until the skin is crispy, about 3 minutes. Flip and cook for 1 minute more. Transfer the fish to the oven to keep warm. Repeat with the remaining trout and 1 tablespoon butter.

Add the remaining 1 tablespoon butter, the reserved potatoes and hearts of palm to the pan. Cook over medium heat, stirring gently, until heated through, about 3 minutes. Transfer to a bowl and add shallot, capers and greens. Toss to slightly wilt the greens. Serve the salad with the trout and the remaining lemon half cut into wedges.