- Preheat oven to 450F (230C).
- Drizzle trout with extra virgin olive oil, and rub to coat the outside. Open up both trout and lay flesh side up on a large, parchment-covered baking sheet. Season fish with salt and pepper.
- Add garlic, fennel, lemon juice, salt, and pepper to a bowl and toss to combine. Divide fennel mixture between both fish and close. Bake for 15-18 minutes.
- Remove from oven and let rest for one to two minutes. Add fish to a large platter and garnish with lemon wedges.
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