Fish head = Flavor

Last night I made some lentils and baked some whole trout in the oven. Doesn't it seem like a fish head would add some flavor? Well it was pretty good.
I just got a whole trout and some French lentils from Zupan's, stuffed the trout with some lemon slices and sprinkled sea salt and olive oil in there, wrapped it in foil and baked at 350 til cooked through. The lentils I put in a pan with twice as much water, salt, celery, carrots, oyster mushrooms, bay leaf, fish head and parsley and boiled it, then simmered til done with a lid half-assedly on there, adding more water if it got dry. At the end I added some spinach and got rid of that fish head.