Trout Stuffed with Fennel Fronds and Lemon Wedges and a walk in the woods

by Michelle

Kaitie and Sara were home for the long weekend. It was soul helping to have two of my daughters hanging out with us. We talked for hours about everything that they wanted to figure out. So much is happening around them and to them that a time out with Mom and Dad was necessary.

I love nothing better. To me, it is a gift that my children include us in their live’s journey. Mind you there are moments when I try not to react to various bombshell that get dropped. As a mom, I learned a long time ago to pick my battles. It is my nature to want to control their environments to ensure their happiness. When they make decisions that go badly it kills me but time and time again they resurface much more capable.

Sometimes less is more – that applies to ‘mothering’ as well.

The farm provides a safe place for the girls to put down their grown-up selves and be a little more playful. We went for a walk behind the farm. The girls were enchanted.

A simple supper of grilled fish served with a simple salad is a lovely way to end a peaceful day.

Grilled Trout Stuffed with Fennel Fronds and Lemon Wedges

I usually serve a two-pound trout per two people.

Wash and dry the trout thoroughly – inside and out.

Fill the fish cavity with as much fennel fronds as you can stuff in.

Push 4 lemon quarters into the cavity – they will help hold the fennel inside.

Rub olive oil over both sides of the fish and then season with sea salt and freshly ground pepper.

Place trout on a hot grill and cook for 6-7 minutes per side.

Serve with extra lemon. There are lots of bones so be careful!

Thanks for reading.