Roast trout with fennel and lemon

I roasted the trout with lemon juice, olive oil, butter, seasoning, thyme, and spread over some finely sliced fennel. Wrapped it in foil and roasted for 25 minutes.

The fennel needed pre-cooking, and the texture wasn't soft and sweet as I'd wanted. Ideally I would blanch and griddle it first, then add to the fish parcel.

The dish was good tho' as the trout was just beautiful. Served with brown basmati and wild rice, kale and spinach and some leftover roasted tomatoes.