This dish was inspired by a similar preparation of Sicilian origins mentioned to us by Maureen Maxwell of BeesOnline.  The rosemary honey adds a complex sweetness to the vinaigrette sauce, which is also a lovely accent to the watercress salad. 

Ingredients:

• 4 fresh whole wild perch (gutted and scaled), approximately 12 ounces/350 grams each
• 4 lemons
• 8 sprigs rosemary
• ¾ cup olive oil
• 4 tablespoons rosemary honey
• ½ cup pinenuts
• 2 cups watercress leaves, trimmed and washed
• Salt and pepper to taste

Method:

1. Preheat oven to 350F/180C.
2. Place fish, in a single layer, into baking dish.  Massage with ½ cup olive oil, the juice of 2 lemons, salt and pepper to taste.  Place one rosemary sprig in the open cavity of each fish.  Cook in oven until fish tests done, approximately 20 minutes.
3. Place pinenuts in a dry pan and toast over medium flame, tossing often, until lightly browned, but not burned.
4. Make the vinaigrette:  Chop the leave of the remaining 4 rosemary sprigs.  Whisk together honey, juice of 2 lemons, chopped rosemary and salt and pepper to taste.  Whisk until well incorporated.  Add remaining ¼ cup of olive oil and whisk until homogenous.  Add in pinenuts. 
5. When the fish is done and out of the oven, toss watercress leaves with just enough of the vinaigrette to lightly coat.  
6. Plate fish over watercress salad.  Spoon pinenut vinaigrette generously over fish and serve.

Yield:  4 servings