Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         fresh rainbow trout -- (2-3 lb), - head
                        -- left on if de
     1/2  cup           dry white wine
   1                    lemon -- cut in slices
   4                    fennel sprigs -- (up to 6), - (the
                        -- feathery fronds
   2      tablespoons   butter -- cut in small pieces
                        -----meuniere butter with fennel-----
     1/3  cup           unsalted butter
     1/2  small         lemon -- juice of
                        salt and pepper -- to taste
   1      tablespoon    chopped fresh fennel leaves

Preparation:

Wash and clean trout thoroughly, scraping skin with a dull knife. Pat dry. Cut off fins with scissors or sharp knife and trim tails. Place trout in a greased oblong baking dish. Place half the lemon slices, half the fennel sprigs and some butter inside prepared trout. Add wine and top with remaining lemon slices, fennel sprigs and butter. Bake at 350F until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout.) Baste periodically. Meanwhile, make meuniere butter: In a small, heavy saucepan, melt butter. Cook slowly over low heat, shaking pan vigorously, until butter is a light brown nut color. Add lemon juice, salt, pepper and chopped fennel and serve at once, poured over baked trout. From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright. Toronto: James Lorimer and Company, 1985. Pg. 46. ISBN 0-88862-788-2