FLASH-ROASTED TROUT ON GREEN HERBS

Good-tasting extra-virgin olive oil
6 or 7 sprigs each of fresh herbs similar to herbes de Provence (thyme, parsley, oregano, lavender, basil, sage, and only 2 sprigs rosemary), a total of about 38 sprigs
4 whole scallions, coarse chopped
4 whole farmed rainbow trout (organic if possible), rinsed inside and out and patted dry
4 garlic cloves, crushed
Salt and fresh-ground black pepper
Juice of 1 lemon
1 large lemon, cut into 4 wedges

Roasting trout on a tangle of fresh herbs makes the kitchen smell like a wild hillside in Provence.

Preheat the oven to 450°F. Lightly oil a large shallow roasting pan (a half-sheet pan is ideal), and slip it onto the middle rack of the oven to preheat. As it heats, rinse the herbs and scallions, and dry them on paper towels.
Make three slashes in each side of the trout, not quite all the way through to the bone. Rub a liberal amount of olive oil on the outside of the fish and into the slashes, as well as into the cavity. Place one-fourth of the crushed garlic inside each trout. Salt and pepper the fish on both sides.
When ready to cook, scatter the herbs and scallions on the heated pan to create a nest for the fish (they protect the fish from sticking to the pan). Lay the fish on top of them, with ample room between. Roast for 8 to 12 minutes, or until the fish is nearly opaque or white to the bone. Immediately remove the pan from the oven.
With two metal spatulas, lift the trout, with their beds of herbs, onto a serving platter. Arrange some of the roasted herbs around them, then squeeze the lemon juice over them. Garnish the platter with the lemon wedges, and serve.