Roast Rainbow Trout with Fennel | Gourmet Traveller

Ingredients

• 50 ml olive oil
• ½ Spanish onion, finely chopped
• ½ small fennel bulb, finely chopped, fronds reserved
• 1 garlic clove, finely chopped
• 2½ tsp fennel seeds
• 2 lemons, finely grated rind and juice only
• 150 gm coarse sourdough breadcrumbs
• 4 rainbow trout (about 300gm each), cleaned
• 8 thin slices flat pancetta
• 1 bunch each thyme, oregano and rosemary
• 100 ml extra-virgin olive oil
• 60 ml dry white wine