Roasted Trout on Rainbow Vegetables

Ingredients

• 2 lemons
• 1 red bell pepper (cut into thin strips)
• 1 green bell peppers (cut into thin strips)
• 2 vine tomatoes (cut into wedges)
• 7 oz fingerling potatoes (scrubbed and quartered lengthwise)
• 1 red onion (cut into thin wedges)
• 1 fennel bulb (cut into thin strips, fronds reserved)
• 2 tbsp olive oil
• 4 rainbow trout (400g each, cleaned and scaled)
• 8 sprigs fresh oregano (plus extra leaves for garnishing)