Roasted Trout on Rainbow Vegetables

Name: Roasted Trout on Rainbow Vegetables
Total time: 60 min
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)

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Trout stuffed with lemon and herbs is served with a rainbow of roasted vegetables. If whole trout aren't available, you can use boned and butterflied trout.

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