50 mlolive oil½Spanish onion, finely chopped½small fennel bulb, finely chopped, fronds reserved1garlic clove, finely chopped2½ tspfennel seeds2lemons, finely grated rind and juice only150 gmcoarse sourdough breadcrumbs4rainbow trout (about 300gm each), cleaned8thin slices flat pancetta1bunch each thyme, oregano and rosemary100 mlextra-virgin olive oil60 mldry white wine
Heat olive oil in a saucepan over medium heat, add onion, fennel and garlic and stir occasionally until soft (2-3 minutes). Add fennel seeds and cook until fragrant. Remove from heat, add lemon rind and breadcrumbs, season to taste and stir to combine well. Cool completely, stir through reserved fennel fronds, set aside.
Preheat oven to 200C. Stuff breadcrumb mixture in cavities of rainbow trout. Wrap each trout with two pancetta slices, season to taste.
Scatter herbs in base of roasting pan, large enough to fit trout in a single layer, and arrange trout on top. Combine extra-virgin olive oil, wine and lemon juice in a bowl, drizzle over trout and roast until fish is just cooked and pancetta is crisp (30-40 minutes). Transfer to a platter, strain pan juices and drizzle over fish. Serve immediately or at room temperature.