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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

Description

For A Delicious Fish Dish, Try This Roasted Trout Recipe From Chef Frank Stitt\'s 'Bottega Favorita' Cookbook. Serve With His Butter Bean And Mint Pilaf For An Unforgettable Meal.

Martha Stewart