Acqua Pazza Trout - Riverence Provisions

Ingredients

• 3 whole Riverence Rainbow Trout, boned and head removed
• 1 ½ teaspoons ground fennel
• Kosher salt, to taste
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, thinly sliced
• ¼ teaspoon crushed red pepper flakes
• 1 medium red onion, halved and thinly sliced lengthwise
• 1 small fennel bulb, trimmed, cored and thinly sliced
• 2 medium carrots, peeled and sliced into ¼-inch coins
• 4 Roma tomatoes, sliced, seeded and coarsely chopped
• ¼ cup Kalamata and/or green olives, halved
• 2 lemons, zested
• Sprigs of fresh dill and thyme
• 1 cup dry vermouth
• 1 cup water
• ½ cup fresh basil chiffonade