Roasted Trout with Dill and Lemon

For a delicious fish dish, try this roasted trout recipe. Serve with Butter Bean and Mint Pilaf for an unforgettable meal.

butter, for baking sheet
4 whole boneless rainbow trout
sea salt
pepper, freshly cracked
1 bunch fresh dill
8 thin slices lemon
2 cups watercress leaves
4 radishes, thinly sliced
½ cup feta cheese, coarsely crumbled
¼ cup walnuts, toasted and coarsely chopped
2 Tbsp. Sherry Vinaigrette
¼ cup crème fraîche

Preheat oven to 500°F. Place oven rack in the upper third position.

Generously butter a large rimmed baking sheet. Place trout on baking sheet skin-side down. Season cavity of each trout generously with salt and pepper; top each with 2-4 sprigs of dill and 3 lemon slices. Fold over to enclose the trout and season the skin with salt and pepper; brush lightly with butter.

Transfer to oven; cook 4-5 minutes. Rotate pan and continue cooking until skin is crispy and golden brown and flesh is just opaque throughout, 4-5 minutes more.

Meanwhile, in a large bowl, toss watercress, radishes, feta, and walnuts with vinaigrette. Divide salad evenly between 4 plates. Transfer trout to plates and serve immediately with a dollop of crème fraîche.

Makes 4 servings.