8 rainbow trout fillets, cleaned, head removed
2 tsp dried herbs of your taste (oregano, thyme, sage, rosemary…)
2 cups fennel, thinly sliced
1 cup red onion, thinly sliced
6 – 8 Kémia lemon slices
Extra virgin olive oil, to taste
Salt and pepper, to taste

1. Preheat the oven to 400°F.
2. Drizzle each trout with extra virgin olive oil. Season with salt, pepper, and dried herbs.
3. Place fennel and onion in a mixing bowl, season with olive oil, salt, and pepper. Toss to coat evenly.
4. Place fennel and onion on the bottom of a high oven-proof dish. Arrange trouts on top of the vegetables.
5. Top with Kémia lemon slices.
6. Bake for approx. 15 minutes.
7. Serve and enjoy.

• For more flavor, add capers, olives, and cherry tomatoes.