Cornbread Crusted Trout with Black-Eyed Peas & Tomato Concassé

Sunrise Senior Living  |  March 12, 2014

The dining services coordinator at Sunrise at Ivey Ridge, GA, regularly creates this homemade Southern dish for his residents. With black-eyed peas being high in fiber and folate, and also a low-fat source of protein, they’re a great staple to keep on hand.

Did you know? The fiber in black-eyed peas helps to prevent type 2 diabetes by stabilizing blood sugar levels. Adequate folate intake helps produce enough red blood cells to prevent anemia.

Want more delicious dishes inspired by Sunrise dining service coordinators? RSVP to a Taste of Sunrise event near you to experience Sunrise Signature Dining for yourself!

Cornbread Crusted Trout with Black-Eyed Peas & Tomato Concassé
Serves 6


6 (4 oz.) trout filets
1 to 2 pieces leftover cornbread
1 T. unsalted butter, melted
3 mild Italian sausage links
2 c. cooked black-eyed peas
½ green bell pepper, seeded / chopped
½ red bell pepper, seeded / chopped
½ c. red wine
3 Roma tomatoes
4 green onions


  1. Arrange the trout, skin side down, on a lined pan.  Crumble the cornbread over the trout, then drizzle the cornbread with the butter.
  2. Bake the trout in a 350F oven until golden brown and cooked through.
  3. While the trout is cooking, remove the sausage from the casing and cook over medium heat until just golden.
  4. Add the black-eyed peas, peppers and wine.  Continue cooking until sausage is cooked through and the vegetables are tender.  
  5. Score the tomatoes and plunge into boiling water for 2 minutes.  Remove and shock immediately in ice water.  Remove the skins and seeds, then chop the tomatoes.  Toss with the green onions.
  6. Mound the black-eyed pea mixture in the middle of a serving dish.  Top the peas with a piece of trout.  Spoon tomatoes over the fish.  Serve immediately.