Menus, with recipes, for three romantic favorites.

Byline: Karen Herzog

"North by Northwest"

In this 1959 film, Eva Marie Saint (Eve Kendall) proclaims that the trout she orders with Cary Grant (Roger O. Thornhill) on the train is "a little trouty, but quite good." Here's a recipe from the "Bon Appetit 30-Minute Main Courses" (Conde Nast Books, 1995, $25) that fits that description. Serve it with roasted, peppery potato wedges and a glass of champagne.

In the movie, there's no time to order dessert. So dessert is up to you to figure out. The cookbook suggests, in a menu for the trout, that you drizzle fresh or canned figs with Marsala and serve them with biscotti. You also could select a chocolate dessert, a nod to the opening scene from the movie, in which Cary Grant asks his secretary to order a box of chocolates for his then-girlfriend.

In this recipe, the classic tomato, fresh mozzarella and basil salad becomes a flavorful topping for baked trout.

Trout Caprese

Vegetable oil

2 fresh trout (8 to 10 ounces each), butterflied and boned

1 cup diced seeded plum tomatoes

} cup diced fresh mozzarella cheese

1/3 cup chopped fresh basil

2 garlic cloves, minced

3 tablespoons olive oil

1 tablespoon balsamic vinegar or red wine vinegar

Preheat oven to 375 (degree)s.

Brush baking sheet with oil. Lay fish on prepared sheet; open like books.

In small bowl, combine tomatoes, cheese, basil, garlic, olive oil and vinegar. Season to taste with salt and pepper. Spoon salad over fish, spreading to cover completely. Bake …