Grilled Trout with Fennel

Instructions

1. 1

   Heat a large skillet over medium-high heat and cook the diced pancetta until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving 1 tablespoon of fat in the pan.

   Tip: Rendering pancetta first adds incredible depth to the dish.

2. 2

   Add the fennel wedges to the same skillet and season with salt and pepper. Sauté for 8-10 minutes, stirring occasionally, until golden and caramelized. Transfer to a plate.

   Tip: Don't overcrowd the pan; work in batches if needed for better caramelization.

3. 3

   Pat the trout dry with paper towels inside and out. Season the cavity and exterior generously with salt and pepper. Stuff each trout with a sprig of thyme and a lemon slice.

   Tip: Dry fish crisps better when pan-seared.

4. 4

   Add 1.5 tablespoons olive oil to the skillet over medium-high heat. Once shimmering, carefully place the trout in the pan. Cook for 4-5 minutes on the first side without moving them.

   Tip: Let the fish develop a golden crust before turning.

5. 5

   Gently flip the trout and cook for another 4-5 minutes until the flesh flakes easily with a fork. Transfer to a warm serving platter.

   Tip: The second side cooks faster; watch carefully to avoid overcooking.

6. 6

   Reduce heat to medium and add the remaining olive oil and butter to the skillet. Add minced garlic and cook for 30 seconds until fragrant.

   Tip: Cook garlic briefly to avoid bitterness.

7. 7

   Deglaze the pan with white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly, then stir in the lemon zest.

   Tip: The wine adds complexity and helps create a silky sauce.

8. 8

   Arrange the caramelized fennel around the trout and drizzle the lemon-butter sauce over top. Garnish with crispy pancetta bits and fresh fennel fronds. Serve immediately with lemon halves on the side.

   Tip: Serve immediately while the fish is still warm and the sauce is silky.