Rainbow Trout with Potato Salad

Ingredients:

• small rainbow trout x 1 per person
• herbs: cilantro, dill, parsley ... whichever you can get your hands on
• red potatoes x 4 per person
• Radish x 2 per person
• red wine vinegar, olive oil, salt, pepper, lemon 

Preheat the oven to 350 F. Scrub the potatoes and place them in a pot of cold water. Add salt and bring to boil. Score and season the fish generously with salt, pepper, lemon zest.  Fill the cavity with herbs. Drizzle olive oil and lemon juice throughout. Fry each side for 2 minutes and then place in the oven for another 7 to 10 minutes (depending on the thickness of the fish).

Make the salad dressing by mixing 1 part red wine vinegar and 3 parts olive oil and salt and pepper. Once potatoes are fork tender (25-30 minutes), drain, return to the pot, cut in half and season. Pour the dressing on the potatoes. Add thinly sliced radishes and chopped herbs and mix well. Service on the side of the fish. Add more lemon on top of the fish if desired.