Trout is a great fish to serve whole as the portion size is usually just about right for two people. It makes for a dramatic presentation and certainly gets your dinner guests talking.
Season the flesh of a boneless trout with a little salt and some chopped herbs. You can use pretty much whatever you have available but my favorites would be either sage or tarragon. Sear the trout skin side down in a hot pan with just a few drops of oil. When the skin is beginning to brown place the fish under the broiler to cook the other side. This should take no more than a few minutes depending on the size of your fish. To check for doneness you can gently peel back one side of the fillet. When cooked the meat will be a consistent color and will change from beige to an off white opaque color.
For the seasonal greens, start by sautéing a few chopped slices of bacon in a large pan. Add in a clove of smashed garlic and cook over medium heat until the bacon is beginning to crisp. Add in a chopped pepper, either spicy or sweet and sauté a brief minute. Add in a couple handfuls of seasonal greens such as spinach, dandelion, arugula, mustard, etc… Toss to combine with the other ingredients and season with salt. When the greens are wilted place them onto serving plates. Pour a few tablespoons of white wine into the greens pan and cook for a few seconds until the alcohol is cooked off. Add a few sprigs of chopped fresh herbs such as fenugreek (or as is more easily found mint, parsley, tarragon…) Place the trout over the greens and drizzle the wine sauce over the top. Serve immediately.