Roasted Trout with Dill and Lemon

Ingredients

Serves 4.

• Unsalted butter, for baking sheet
• 4 whole boneless rainbow trout
• Sea salt and freshly ground black pepper
• 1 bunch fresh dill
• 8 thin slices lemon
• 2 cups watercress leaves
• 4 radishes, thinly sliced
• 1/2 cup coarsely crumbled feta cheese
• 1/4 cup walnuts, toasted and coarsely chopped
• 2 tablespoons Sherry Vinaigrette
• 1/4 cup creme fraiche

Directions

1. Preheat oven to 500 degrees with a rack set in upper third of oven.
2. 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 to 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 to 5 minutes. Rotate pan and continue cooking until skin is crispy and golden brown and flesh is just opaque throughout, 4 to 5 minutes more.
3. 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 creme fraiche.

First published February 2009