Grilled Trout and Fennel
Rinse and dry 2 lemons, finely grate the zest of one and juice both lemons. Mix the lemon zest with juice and season with salt and pepper. Rinse the fennel, halve lengthwise and place cut side into the lemon mixture,. In the meantime, rinse the herbs, shake dry, pluck the rosemary needles, mix the remaining herbs to make 8 small bundles.
Rinse the trout inside and out, pat dry and rub with salt. Lift the fennel from the lemon mixture. Blot the herbs in the lemon mixture and stick one bundle along with some rosemary needles into the cavity of each trout. Sprinkle the trout with the remaining lemon marinade and season with salt and pepper.
Heat the grill to medium and lightly oil the grates. Place the fennel and the trout on the grill and cook, turning the fennel and fish over until the fennel is tender and the fish is cooked through and easily pierced with a knife, 10-15 minutes. Transfer the fish and fennel to serving plates, garnish each plate with half a lemon and herbs and serve.