Ingredients:
1/4 c. Herbes de Provence Olive Oil
4 whole boneless rainbow trout
sea salt and freshly ground black pepper, to taste
8 thin slices lemon
1 bunch fresh thyme sprigs
2 c. watercress leaves
4 radishes, thinly sliced
1/2 c. coarsely crumbled feta cheese
1/4 c. walnuts, toasted and coarsely chopped
1/4 c. Crème Fraîche
Preheat oven to 500 F with a rack set in upper third of oven. Place trout on parchment lined baking sheet (or non stick) skin-side down. Season cavity of each trout generously with Herbes de Provence Olive Oil , salt and pepper; top each with 2 to 4 sprigs of thyme and 3 lemon slices. Fold over to enclose the trout and season the skin with salt and pepper; brush lightly with more Provence Olive Oil. 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. 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.
