This recipe is light and simple, but full of flavor and very fresh tasting. The oil and leftover veggies/aromatics are great on top of the fish and would also be good on top of a light pasta or rice.
2 white trout fillets
3/4 c. good quality olive oil
1/2 of a lemon, sliced into thin slices
1/4 of a large head of fennel, sliced thinly
3 sprigs of fresh rosemary
4 cloves of garlic, sliced
Heat the oil over low heat in a skillet. Add the lemon, fennel, rosemary and garlic. Allow to cook slowly until the lemons have cooked through and tender, but do not cook until the lemons completely fall apart (this should take around 12-15 minutes). Remove the lemons, fennel, rosemary and garlic from the oil and turn the heat up to medium, medium-high.
Salt and pepper the trout fillets and add to the oil when hot. Cook, turning once, until fillets are cooked through. This will not take very long, about 3-4 minutes per side (maybe less, depending on how hot your stove is--don't cook too long!).
Serve trout fillets topped with the aromatics.