In a large bowl, mix the fennel seeds, mustard seeds, dill seeds, sea salt, and pepper with the olive oil. Coat each piece of trout with the spice mixture.
In a nonstick pan heat the canola oil and sear the trout on the skin side 1 minute, until crispy. Flip and cook on the other side for 30 seconds, or longer if you prefer it well done. Keep warm.
For the fennel salad: Mix the fennel, apple, celery olive oil, lemon juice, and black pepper together. Garnish the trout with the shaved fennel salad.
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